Name: Ultimate plum & apple cobbler
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 100g butter cubed; 100g golden caster sugar; 2 vanilla pods seeds scraped out; 700g firm plums stoned and roughly chopped; 300g Braeburn apples peeled, cored and chopped; 1 tsp cinnamon; 1 egg; 100ml milk; 140g cold butter cut into cubes; 280g plain flour; 140g golden caster sugar; ½ tsp cinnamon; 1 tbsp baking powder; 2 tbsp demerara sugar; clotted cream to serve

For the fruit

100g butter
cubed
100g golden caster sugar
2 vanilla pods
seeds scraped out
700g firm plums
stoned and roughly chopped
300g Braeburn apples
peeled, cored and chopped
1 tsp cinnamon

For the cobbler dough

1 egg
100ml milk
140g cold butter
cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
clotted cream
to serve

Method

step 1
For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
step 2
Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
step 3
Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.