Damson Cobbler


  • 900g damsons, washed and stalks removed
  • 100g caster sugar
  • For the cobbler topping:
  • 225g flour
  • 2 tsp baking powder
  • 75g chilled butter, diced
  • 100g caster sugar, plus 1 tablespoon
  • A pinch of salt
  • 1 medium egg
  • 100ml buttermilk or yoghurt
  • 15g flaked almonds


  1. 1. Spread the damsons over the base of a 2 litre shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C.
  2. 2. Sift the flour, baking powder, the 100g of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.
  3. 3. Break the egg into the buttermilk( or yoghurt) and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar.
  4. 4. Bake in the oven for about 30-35 minutes until golden and bubbling, serve with some custard, double cream.