Name: (Wholemeal) Damson Plum & Apple Cobbler
Prep time: PT-471214H8M39S
Cook time: PT-471214H8M39S
Total time: PT-471214H8M39S
Yield: 5
Cuisine: American
Ingredients: For the compote:; 21 oz. (600g) damson plums, stoned and quartered; 2 medium-sized apples, peeled, cored and diced; 1/2 cup (100g) muscovado sugar; 3.5 oz. (100g) butter; 2 tsp. vanilla extract; 1 tsp. ground cinnamon; For the dough:; 10 oz. (280g) wholemeal spelt flour; 1/2 cup (100g) muscovado sugar; 1 tbsp. baking powder; 1/2 tsp. ground cinnamon; pinch of salt; 5 oz. (140g) cold butter, cubed; 3.4 fl. oz. (100ml) milk; 1 large egg; 1-2 tbsp. muscovado sugar

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I assume you all know what a cobbler is, right? If not… it is about time you get to know it ;) Cobblers are delicious sweet treats with a layer of fruit (compote) and a layer of crunchy dough on top… served with some ice cream one of my favorite deserts! This one here is a (Wholemeal) Damson Plum & Apple Cobbler – your new favorite treat. Pretty sure about that! ;)

(Wholemeal) Damson Plum Apple Cobbler | Bake to the roots

Here in Germany cobblers are not that common. This classic dish from the British and American cuisine did not quite make it here. We have similar dishes like „Kirschmichel“ but they are made with old bread instead of a freshly made dough… but as well made in no time and equally delicious I’d say ;)

Well… cobblers are easy to prepare and can be made with various fruits and berries. Whatever is in season can probably end up in a cobbler ;) I decided to use damson plums (the smaller and longer plums) and organic apples from a farm close by. It’s a really nice combination! You can use „older“ fruits that are about to go bad if you want to/need to. They are normally sweeter and since they will be cooked first appearance is not that important here ;) As soon as the cobbler is on your plate, it will look like a big mess anyway. There is no way to make a cobbler look neat. It’s always a delicious mess with some ice cream or whipped cream on top ;)

Most cobbler recipes ask for all-purpose flour. I am trying to leave that out of my diet, so I used wholemeal spelt flour instead. That’s why the cobbler looks so brownish. Wholemeal flour and unrefined sugar is better for your blood sugar level, so maybe think about it ;) If you don’t like the slightly nutty flavor of that flour, replace the wholemeal flour with regular flour. Works fine.

INGREDIENTS / ZUTATEN

For the compote:
21 oz. (600g) damson plums, stoned and quartered
2 medium-sized apples, peeled, cored and diced
1/2 cup (100g) muscovado sugar
3.5 oz. (100g) butter
2 tsp. vanilla extract
1 tsp. ground cinnamon

For the dough:
10 oz. (280g) wholemeal spelt flour
1/2 cup (100g) muscovado sugar
1 tbsp. baking powder
1/2 tsp. ground cinnamon
pinch of salt
5 oz. (140g) cold butter, cubed
3.4 fl. oz. (100ml) milk
1 egg

1-2 tbsp. muscovado sugar

Für das Kompott:
600g Zwetschgen/Pflaumen, entsteint und geviertelt
2 mittelgroße Äpfel, geschält, entkernt und gewürfelt
100g Mascobado Zucker
100g Butter
2 TL Vanille Extrakt
1 TL Zimt

Für den Teig:
280g Dinkel Vollkornmehl
100g Mascobado Zucker
1 EL Backpulver
1/2 TL Zimt
Prise Salz
140g kalte Butter, gewürfelt
100ml Milch
1 Ei (L)

1-2 EL Mascobado Zucker

DIRECTIONS / ZUBEREITUNG

1. Start with the compote by washing and drying the fruits. Pit the plums and quarter. Peel the apples, quarter, core and dice (about the size of the plum pieces). Add together with the sugar, butter, vanilla extract, and cinnamon to a large pot and heat up over medium-low heat until the butter has melted. Let simmer until the fruits are soft but not mushy and the liquid in the pot has thickened a bit – like a compote. Take off the heat and pour into a 10-inch pie dish. Set aside.

Preheat the oven to 375°F (190°C). Mix the flour with the sugar, baking powder, cinnamon, and salt in a large bowl. Add the cubed cold butter and rub everything between your fingers until the mix feels and looks like wet sand (some larger butter pieces are ok). Whisk the milk with the egg to combine and add to the bowl – use a fork or spoon to mix everything. The dough will be very sticky and soft. Use a spoon and place dough portions all over the compote – leave some space in between. Sprinkle with the sugar and place in the oven. Bake for 35-40 minutes until the top has a nice golden color. Take out of the oven and let cool down for 10 minutes, then serve warm with some whipped cream or ice cream.

1. Mit dem Kompott anfangen und dafür die Früchte waschen und trocknen. Die Zwetschgen/Pflaumen entsteinen und vierteln. Die Äpfel schälen, vierteln, das Gehäuse entfernen und dann in Würfel schneiden (sollten in etwa so groß sein wie die Zwetschgen- /Pflaumenstücke). Die Früchte zusammen mit dem Zucker, Butter, Vanille Extrakt und Zimt in einen großen Topf geben und erhitzen. Bei mittler Hitzezufuhr köcheln lassen, bis die Früchte weich (aber nicht matschig) sind und die Flüssigkeit im Topf etwas angedickt ist – wie ein Kompott. Vom Herd nehmen und in eine etwa 25cm große Form (Pie-Form) füllen. Zur Seite stellen.

2. Den Ofen auf 190°C (375°F) vorheizen. Das Mehl mit dem Zucker, Backpulver, Zimt und Salz in einer großen Schüssel vermischen. Die kalten Butterstücke dazugeben und alles zwischen den Fingern verreiben, bis es in etwa aussieht wie nasser Sand (ein paar größere Butterstücke dürfen ruhig dabei sein). Die Milch mit dem Ei verquirlen und dann zur Schüssel dazugeben und alles kurz verrühren – der Teig wird sehr weich und klebrig sein. Mit einem Löffel Teigportionen mit etwas Abstand zueinander auf dem Kompott verteilen. Mit dem Zucker bestreuen und dann für 35-40 Minuten backen. Die Oberfläche sollte eine schöne goldene Farbe bekommen haben, aber nicht zu dunkel sein. Aus dem Ofen holen und etwa 10 Minuten abkühlen lassen, dann warm mit etwas Schlagsahne oder Eiscreme servieren.

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Here is a version of the recipe you can print easily.