Sometimes we like to throw a little caution to the wind and stray from the recipe book. This happened last week when we decided to make Jamie Oliver’s Peach Cobbler dessert from his Jamie’s America book (which, by the way, is full of yummy, unusual and easy dishes).
Anyway, when we got to the supermarket we discovered that the peaches were three times the price of the equally delicious-looking plums. We made the executive decision then and there to ditch the peaches in favour of their cheaper cousins. The result was a scrumptious, more tangy alternative that was perfectly paired with vanilla bean ice cream. Plus, we must say, we’ve always been a crumble fan, but now that we’ve tried the melt-in-your-mouth cobbler topping, we’re converted.
Here’s our plummy version of Jamie’s recipe. Try it. Even better, use another fruit altogether and see what you can come up with.
8 ripe plums, halved, stoned and cut into slices
1 tsp vanilla extract
40g soft brown sugar
Zest and juice of 1 orange
140g self-raising flour
50g caster sugar
100g unsalted butter, from the fridge
Icing sugar for dusting
Cream or ice cream
2. While the fruits are cooking, make the topping. Combine the flour, sugar and a pinch of salt. Add in the butter cut into small cubes and rub through until it resembles breadcrumbs ( or use a food processor if you prefer). Add about 2 tablespoons of water and mix to a firm dough.
3. When the plums have cooked take out of the oven and add 2 tablespoons of water, mix around gently, not breaking up the plums. Dollop 6 spoonfuls of the dough (use it all) on top of the plums and return the dish to the oven for 20 to 25 minutes, or until bubbling and the cobbles are golden. Dust with icing sugar and serve with vanilla ice cream.