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Plum and Blood Orange Cobbler
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5 from 2 votes

Plum and Blood Orange Cobbler

A spiced plum and blood orange filling is topped with a cobbler topping and blood orange slices for a warming fall and winter dessert.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings 6
Calories 238kcal


  • 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


  • 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.
  • Place the fruit into a large ceramic dish, and sprinkle over the sugar and cinnamon.
  • Make the cobbler topping, place the flour, salt and baking powder in a bowl.
  • Rub in the butter, then stir in the sugar.
  • Make a dip in the centre and add the milk. Stir until it comes together as a soft dough.
  • 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 degrees (C) for 30 minutes, until golden on top. 


Calories: 238kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 271mg | Fiber: 2g | Sugar: 18g | Vitamin A: 395IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 0.6mg