- Fruit Base
900g (2lb) damsons, apples, plums, rhubarb - take your pick
225g (9oz) caster sugar (this amount given for damsons, I used less for apples, simply add to taste)
150ml (1/4 pint) water (again, this is for damsons, I used less - maybe 50ml - for apples)
- Cobbler Topping
225g (8oz) self-raising flour
25g (1oz) sugar
55g (2oz) butter
1-2 tbsp milk
Graulated sugar for sprinkling
Wash fruit (peel/core apples) and cook slowly in a saucepan with the sugar and water until just tender. At this point you could also add any other flavourings you like - I grated in some nutmeg as I love it with apples, but cinnamon or vanilla would also work. Remove stones from damsons/plums if using. Turn fruit into an overproof dish and leave to cool.
My able assistant chops the apples.
Mix flour, salt and sugar together in a mixing bowl, then rub in the butter. Beat the egg then add to the mixture with enough milk to make a soft dough. Roll out on a lightly floured board to about 1cm thick. Cut dough into rounds with a 5cm cutter and arrange on the top of the fruit. Depending on the size of your dish you might simply make a ring of overlapping scones, or you may cover it completely. Brush the scone topping with a little milk and bake in a preheated oven at 220C for 10 mins. Then reduce the oven temperature to 190C. Sprinkle the top generously with granulated sugar and bake for a further 5-10 minutes until well risen and golden brown.