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Damson and vanilla cobbler
- Prep time:
- 10 mins
- Cook time:
- 45 mins
- Serves:
- 6-8
Cosy-up on a cold day with this comforting alternative to crumble from Galton Blackiston
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Ingredients
For the filling
- 700g Damsons, halved and stones removed
- 300g light soft brown sugar
- 1 vanilla pod, halved lengthways
- 4 tbsp amaretto (almond liqueur)
- 50g Butter, diced, plus extra for greasing
For the cobbler topping
- 200g plain flour
- 4 tbsp caster sugar
- 50g ground Almonds
- 250ml double cream, lightly whipped to very soft peaks
- ice cream, or cream, to serve
Method
1. Preheat the oven to 190C/Gas 5.2. For the filling: butter a 20 x 30 cm shallow ovenproof dish with plenty of softened butter. Scatter the damsons over the bottom of the dish, packing them in quite tightly.
3. Sprinkle over the sugar and tuck in the vanilla pod halves. Drizzle over the amaretto and dot with the butter.
4. For the cobbler topping: tip the flour, sugar and almonds into a bowl and mix together.
5. Fold in the whipped cream to make a sticky dough. Gently tear off pieces of the dough and arrange on top of the damsons, covering as much of the fruit as possible.
6. Bake in the oven for about 45 minutes, or until the top is golden and the damsons are bubbling. Serve with ice cream or cream.
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Latest Comment
I love the Duble Cream in the mix , A great ida the boy's Brill.