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Maggie Beer

Plum Cobbler

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Step 1: Preheat a fan forced oven to 180C.

Step 2: Place the plums into a baking dish and dot each plum half with the a little butter, sprinkle with two tablespoons of brown sugar and drizzle with two tablespoons of Verjuice. Place the plums into the pre heated oven to cook for 15 minutes.

Step 3: While the plums are cooking combine the remaining ingredients for the cobbler topping into a mixing bowl and rub through the butter until it looks like coarse bread crumbs.

Step 4: Once the plums have been in the oven for the 15 minutes remove, top with the cobbler mixture and return to the oven for a further 30 minutes. Remove from oven, sprinkle with almonds and serve warm with runny cream.

Ingredients

  1. 500g blood plums cut in half and stone removed
  2. 2 tbspn unsalted butter
  3. 2 tbspn brown sugar
  4. 40ml 2 tbspn Verjuice

Topping

  1. 1/2 packet ginger snap biscuits blended to a fine crumb
  2. 3 1/2 tbspn unsalted butter
  3. 1/4 cup brown sugar
  4. 1/4 cup plain flour
  5. 1/2 cup almond flakes toasted, to serve
  6. 1 tub runny cream to serve
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