This fruit cobbler… oh my days! Sticky, jammy, mulled wine and spiced plums cook into the juiciest fragrant fruit pudding this side of Christmas. Topped off with fluffy buttermilk cobbler topping. A dusting of crunchy demerara sugar to make it all come together and of course, the very generous dollop of cream is obligatory. Not optional! This could literally be your Grandma’s cobbler. As old-fashioned as a dessert gets!
Okay. I know you get it. We’re into November and of course, we’re getting ready for all the holidays. I’m probably a little more ahead of you in the actual making of all the gingerbread and spiced things, but I know you’re on the same page. So, I’m bringing you a little something today to keep you looking forward to Christmas, but with one foot still firmly in fall with the juiciest plums from your local orchard or market.
I feel like there’s been so much going on over the last few weeks around here. Working hard on Christmas content and creating this Farmhouse Soups ebook (it’s free to download!) and I’ve been back in a commercial kitchen!!!! It wasn’t something that I was sure I would ever do again. But so far, so loving it! If you happen to be in Chester or visiting you can get my bakes in one place and one place only. Docket No. 64. I’ve catered dinner parties, done private lunches and done the odd wedding cake and buffet. But the only place you can actually get any of the Salted Mint bakes are at the very best little wine bar you’ll ever find. So, be sure to pop in and have a salted caramel brownie, or the signature Docket cake.
Now that I’ve caught you up on the goings on’s around here, let’s talk cobbler!
you thought I’d never get there!
So here’s the question I know you’re all desperate to know the answer to. I definitely was.
What makes a cobbler a cobbler?
After a bit of research, it turns out it really comes down to the topping. In North America, the toppings can be anything from a batter to biscuits to pastry and dumplings. In the UK and Europe, it’s all about that scone (biscuit) style topping. A cobbler can also be called a slump, a grunt, a pandowdy and buckle and of course a Betty. As in apple brown Betty. Oh, and to be called any of those names, it pretty much needs to be baked in cast iron. So, that’s another reason to invest in a cast iron skillet.
How to make plum cobbler
This is where it all comes together so simply.
- You toss your plums with some sugar and give them a head start roasting, just to soften up and get all those juices running.
- Mix all the ingredients for the topping into a soft dough and place on top of the plums to bake.
- To add the mulled wine, simply add some wine and sugar to a pan with some orange zest, star anise, and a cinnamon stick. Bring it to a boil and let it reduce until a jammy, syrupy consistency.
This version is a straight up farmhouse classic baked in a cast iron skillet and simply popped in the center of the table with extra spoons and some cream. It’s how I like my desserts and most of my meals. Generous and big enough to share!
Here’s how your plum cobbler situation should go… a pan overcrowded with plums, extra topping, extra cream, extra spoons and they all lived happily ever after.
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Mulled Wine & Plum Fruit Cobbler
For the Fruit Filling
- 2 cups red wine
- 1/2 cup sugar
- 2 tablespoons red currant jelly
- 2 each star anise cinnamon stick
- 3 cloves
- 3 green cardamom pods
- zest of 1 orange
- 12 plums halved stones removed
For the Topping
- 1 1/2 cups self raising flour
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter diced
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup buttermilk
- 1 cup flaked almonds
- 1 tablespoon rosemary optional
- 1/2 cup flaked almonds
For the mulled wine sauce
- Combine wine, sugar, red currant jelly and spices in a pan over a medium low heat. Cook stirring frequently until sugar dissolves. Continue to cook for a further 15 minutes until syrupy and reduced by half. Strain and discard the spices and set aside to cool.
- Preheat the oven to 360F /180C. Place the plums cut side up in a cast iron skillet or roasting dish. Bake for about 10 minutes until softened.
For the cobbler dough
- Sift the flour and cinnamon into a bowl and rub in the butter to resemble breadcrumbs. Add the brown sugar, egg, rosemary and buttermilk. Stir to combine.
- Set aside.
- Remove the plums from the oven and drizzle with the mulled wine sauce, then drop heaped spoonfuls of dough over the plums. Scatter with almonds and bake for 30 minutes or until golden.
- Garnish with extra rosemary, remaining mulled sauce and extra thick double cream or vanilla ice cream.