Plum cobbler with blood orange is a delicious warm dessert to enjoy in the colder months.
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.
Pin this recipe for later
Plum and Blood Orange Cobbler
- 420 g plums stones removed and sliced I used African Rose plums
- 2 blood oranges
- 30 g light muscovado sugar
- 1 tsp cinnamon
- Slice the plums, peel the oranges and slice into pieces, saving 6 pieces for the topping. Preheat the oven to 180℃ / 350℉, fan oven.420 g plums, 2 blood oranges
- Place the fruit into a large ceramic dish, and sprinkle over the sugar and cinnamon.30 g light muscovado sugar, 1 tsp cinnamon
- Make the cobbler topping: first place the flour, salt and baking powder in a bowl.200 g self-raising flour, a pinch of salt, 1 tsp baking powder
- Rub in the butter, then stir in the sugar.30 g unsalted butter, 30 g light muscovado sugar
- Make a dip in the centre and add the milk. Stir until it comes together as a soft dough.100 ml semi-skimmed milk
- 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.
- 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.
- Bake at 180℃ / 350℉ (fan) for 30 minutes, until golden on top.