Plum and Blood Orange Cobbler
When it is so cold I really enjoy a hot dessert to warm me up. Of course the traditional British dessert has to be a crumble, and I really enjoy apple crumble. But if you want to make the most of the seasonal fruit it is nice to try something a bit different. I had a couple of punnet of plums to ripen at home, they are cheap and last quite a while, and their sweet mellow flavour is great. Add to that a bag of red or blood oranges which are also in season right now, and a plum and blood orange cobbler was the result.
Blood oranges are such a vivid colour, their blood red juice and flesh works so well in a whole host of recipes. I’m pinning loads of blood orange recipes on Pinterest right now as a lot of food bloggers are enjoying them too. Plum fillings in cobblers or crumbles often have orange juice and cinnamon to enhance the flavour of the fruit, so I thought I would try incorporating blood orange into a plum cobbler with a scone topping and see how it would turn out. Happily it turned out to be a tasty combination and this dessert was delicious with double cream on the side.
Even the fruit filling on its own had such a warming flavour from the added spice. Perfect to warm you up on a chilly day when the temperature has not hit double figures. I reduced the sugar in the fruit so the orange adds a nice tang in contrast to the sweetness of the plums, delicious! The sumptuous colours of the fruit are just so pretty too.
- 420 g plums stones removed and sliced I used African Rose plums
- 2 blood oranges
- 30 g light muscovado sugar
- 1 tsp cinnamon
- 200 g self-raising flour
- a pinch of salt
- 1 tsp baking powder
- 30 g unsalted butter in cubes
- 30 g light muscovado sugar
- 100 ml semi-skimmed milk
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Slice the plums, peel the oranges and slice into pieces, saving 6 pieces for the topping. Preheat the oven to 180 degrees (C), fan oven.
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Place the fruit into a large ceramic dish, and sprinkle over the sugar and cinnamon.
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Make the cobbler topping, place the flour, salt and baking powder in a bowl.
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Rub in the butter, then stir in the sugar.
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Make a dip in the centre and add the milk. Stir until it comes together as a soft dough.
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Place the dough on a board lightly floured and knead it for a minute. Then split into six equal pieces and form round scones shapes, flattened on top.
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Place the six cobbles on top of the fruit mixture in the dish, and top each one with a slice of blood orange. Brush the cobbles with a little milk.
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Bake at 180 degrees (C) for 30 minutes, until golden on top.
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I love desserts with fruits, it makes me less guitly when eating something sweet and fat but a little healthy xD Honestly I’ve never thied the cobblers but your recipe is really interesting and I’m considering to try this one day!!