KIDS RECIPE: Plum & apple cobbler by Beverley Glock
9th Oct 2012
Princes Risborough-based celeb chef and Splat cooking supremo Beverley Glock kindly gave Muddy Stilettos this autumnal recipe for kids.
What I like about it is that it’s written specifically for children rather than their parents, so print it out, hand it to your mini-masterchefs and let them raid your kitchen cupboards!
What’s the worst that can happen? Oh no, you’re right, let’s not go there.
Plum and apple cobbler
500g plums or plums and damsons
500g Bramley cooking apples
Juice of 1 lemon
½ teaspoon ground cinnamon
100g caster sugar
For the cobbler
200g self raising flour
1 teaspoon ground cinnamon
50g caster sugar
4 tablespoons milk or buttermilk
You will need:
2 Large mixing bowls
Round bladed knife
Deep pie dish
How to make plum and apple cobbler:
FIRST, WASH YOUR HANDS
1. Ask an adult to preheat the oven to 20oc/gas 6.
2. Use a round bladed knife to carefully cut the plums in half and remove the stone, then quarter them. Peel the apples and ask an adult to core and slice them. Mix the fruit with the lemon juice, cinnamon and sugar and place into the deep pie dish, then add 3 tablespoons of water. Ask an adult to put the fruit into the oven to being to cook, for a maximum of 15 minutes.
3. Prepare the cobbler – place the flour and cinnamon into a bowl, use a round bladed knife to chop the butter into small pieces then rub the butter into the flour with your fingertips until it resembles bread crumbs. Stir in the sugar then add the egg and milk or buttermilk and lightly mix to a soft dough.
4. Ask an adult to remove the fruit from the oven – be careful as the disk will be hot. Spoon or break off and place pieces of the dough on top of the fruit. Don’t worry if there are gaps as this will allow the lovely red juices to break through the surface and give you the ‘cobbled’ effect of the cobbler. Serve warm with custard, cream or ice cream.
You can use lots of different fruit in a cobbler, if plums are in season these are lovely with the apple in this recipe or you could use just plums or a mixture of greengages, damsons and plums that are all part of the same family. Try this with pears and blackberries, or peaches and raspberries, and experiment with different combinations of fruit in season.