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    You are in: Home / Recipes / Plum Orange and Almond Cobbler Recipe
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    Plum Orange and Almond Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Irmgard's Note:

    This easy cobbler recipe is from BBC Good Food magazine. The syrup tends to boil over while baking so put a cookie sheet underneath to catch the drips!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 400 degrees F.
    2. 2
      Mix together the plums, 4 oz. sugar, all-purpose flour and cinnamon in a large baking dish.
    3. 3
      Splash over the juice squeezed from the two oranges, cover with foil, and bake for 30 minutes, until the fruit has softened.
    4. 4
      Meanwhile, mix the ground almonds, orange zest, self-raising flour, salt and baking powder in a food processor, then add the butter and pulse until thoroughly mixed.
    5. 5
      Pulse in the sugar.
    6. 6
      Warm the yogurt, milk and vanilla together in the microwave for 1 minute or in a pan. It should be hot and may look a bit lumpy.
    7. 7
      Add the flour mixture in the food processor and pulse until thoroughly combined. The mixture should be a bit stiff but spoonable.
    8. 8
      Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter.
    9. 9
      Top with the sliced almonds and a bit of coarse sugar.
    10. 10
      Bake for 30 to 35 minutes until the topping is golden and the fruit bubbles underneath.
    11. 11
      Sprinkle with more sugar to serve.

    Ratings & Reviews:

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    Nutritional Facts for Plum Orange and Almond Cobbler

    Serving Size: 1 (415 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 633.7
     
    Calories from Fat 208
    32%
    Total Fat 23.1 g
    35%
    Saturated Fat 8.8 g
    44%
    Cholesterol 35.1 mg
    11%
    Sodium 915.6 mg
    38%
    Total Carbohydrate 99.7 g
    33%
    Dietary Fiber 7.6 g
    30%
    Sugars 56.1 g
    224%
    Protein 12.0 g
    24%

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