Damson cobbler
- Vegetarian
- Energy Kcal 533
- Carbohydrates g 71.5
- of which sugars g 46.2
- Protein g 6.1
- Fats g 24.7
- of which saturated fat g 12.59
- Fiber g 3.2
- Cholesterol mg 64
- Sodium mg 24
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 6
- Cost: Low
PRESENTATION
Damson cobbler is one of those comforting, old-school desserts that’s both filling and a bit tangy from the wild plums. Back in the Anglo-Saxon days, people made this damson cobbler by piling sweetened damson plums into a baking dish and covering them with a crumbly, tender shortcrust pastry. The name comes from how the topping looks like cobblestones when it bakes up golden and a little uneven. Really comforting stuff.
This kind of food sticks with you—especially when it’s chilly out—and warms you right up. Plus, the fruit bakes down into a moist, jammy layer, while the top gets those crispy bits everyone tries to steal. So, so good. It’s got more of a chunky, rough-around-the-edges vibe compared to the neater look of apple crumble. And look, that’s exactly what people love about it. In England, you’ll find it in cozy pubs and around family tables. It made the jump to the United States with settlers who didn’t want to leave their favorite plum cobbler behind.
In both countries, folks often enjoy damson cobbler as a breakfast or a simple dessert. And you know what? It totally works. There’s something so satisfying about digging your spoon through that sweet, bubbling fruit and hitting the tender, crumbly pastry on top. It’s not all about looks—this easy cobbler recipe really lets the flavors and textures shine, especially when damsons are in season. You might see some local twists, like a dash of cinnamon or a scoop of cream on the side, which is great. But the heart of this homemade cobbler stays the same.
Other fruits can make an appearance too if damsons are scarce, but nothing matches that special, slightly tangy bite they bring. For anyone who likes their desserts a little rough and ready—not too fussy—this fruit cobbler is a total classic. It’s great for sharing, and pretty much guarantees everyone’s digging in for seconds, especially when it’s still warm from the oven. Whether you’re having it after dinner or sneaking a piece for breakfast, it’s a really, really good way to enjoy the flavors of the season.
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INGREDIENTS
- Ingredients for the cobbler (for a 10-inch mold)
- Butter ½ cup (115 g) - cold
- Type 00 flour 1.6 cups (200 g)
- Brown sugar ½ cup (100 g)
- Fresh liquid cream 0.67 cup (150 g)
- Almond slices 5 ¾ tbsp (40 g)
- for the filling
- Prunes 1.5 lbs (700 g) - Stanley variety
- Brown sugar ½ cup (100 g)
How to prepare Damson cobbler
To make the damson cobbler, first wash the plums, cut them in half 1, remove the pit, and place them in a bowl. Add the brown sugar, mix, and set aside. Now prepare the crumble: in a bowl, place the cold butter in pieces, add the flour 3
and quickly mix with your hands 4 to obtain a crumbly mixture. Add the brown sugar at this point 5, mix and pour in the cream 6, mix again to absorb the liquid.
and finally incorporate the slivered almonds 7, mix one last time to combine 8. The mixture should be quite crumbly. Butter a 10-inch ceramic cake pan 9,
pour the plums on the bottom 10 and crumble over the surface the crumble, so as to completely cover the plums 11. Bake the dessert in a preheated static oven at 375°F for 55 minutes. Once cooked, remove from the oven, let it cool slightly, and then enjoy your damson cobbler 12!