Plum and Blood Orange Cobbler

Course Dessert
Author bakingqueen74


  • 420 g plums stones removed and sliced I used African Rose plums
  • 2 blood oranges
  • 30 g light muscovado sugar
  • 1 tsp cinnamon

For the cobbler topping:

  • 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


  1. 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.

  2. Place the fruit into a large ceramic dish, and sprinkle over the sugar and cinnamon.

  3. Make the cobbler topping, place the flour, salt and baking powder in a bowl.

  4. Rub in the butter, then stir in the sugar.

  5. Make a dip in the centre and add the milk. Stir until it comes together as a soft dough.

  6. 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.

  7. 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.

  8. Bake at 180 degrees (C) for 30 minutes, until golden on top.