A warm and aromatic plum cobbler, made just a bit healthier. This healthy dessert recipe uses less sugar than most cobblers I've seen, and I also used half spelt, half plain flour. I use plums here, but other autumn fruits - apples, pears - would work a treat!
5 to 6 plums, thinly sliced
3 to 4 tablespoons demerara sugar, or brown sugar
2 teaspoons cornflour
1/2 teaspoon ground cinnamon
65g spelt flour
60g plain flour
2 tablespoons caster sugar
1 1/2 teaspoons baking powder
1 pinch salt
55g unsalted butter, cut into pieces
1 egg, beaten
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Preheat the oven to 180 degrees C. Grease a 23cm round pie dish.
Lay the sliced plums in the greased pie dish. Sprinkle with the demerara sugar, cornflour and cinnamon.
In a mixing bowl, combine the spelt flour, plain flour, caster sugar, baking powder and salt. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the milk and beaten egg, then stir until just combined (do not overmix).
Using a tablespoon, drop spoonfuls of the cobbler topping over the plums. I usually do several around the edges and then one in the centre.
Bake in the preheated oven for 30 to 40 minutes, or until the topping is golden and the plums are soft.