Plum and raspberry cobbler

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Plum and raspberry cobbler
  • 500 gram frozen raspberries
  • 1 kilogram tub plums in natural juice, drained, seeded, halved
  • 1/3 cup caster sugar
  • 1/4 cup plain flour
  • 2 tablespoon lemon juice
  • 375 gram packet scone mix
  • 1/2 teaspoon ground cinnamon
  • icing sugar, to dust
  • bought vanilla custard, to serve


Plum and raspberry cobbler
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease a 1.5-litre (6-cup) ovenproof dish. Combine raspberries, plums, sugar, flour and juice in a large bowl. Place mixture in prepared dish. Bake for 15 minutes.
  • 2
    Meanwhile, make scone dough following packet directions, adding cinnamon to flour mixture. Bring dough together in bowl to form a ball. Turn out onto a lightly floured work surface. Press dough out to 2cm thick. Using a 5cm round pastry cutter, cut dough into 15 rounds.
  • 3
    Top raspberry mixture with scones. Bake for 20 minutes or until scones are brown and fruit is bubbling. Remove from oven. Stand for 5 minutes. Dust with icing sugar. Serve with custard.