If you feel your breakfasts are getting boring and monotonous then I have the perfect recipe for you: plum breakfast cobbler. There is no way to describe this other than comforting, luxurious and a little piece of heaven on your breakfast table. The rich, sweet spicy flavour of the plums goes well with the tartness of the apples and produces a delicious winter compote. Topped with a crumbly oat cookie-like pastry what more could you ask for to start your day!
Spice Up Your Day
I use traditional sweet spices to add flavour to the compote by adding cloves, cinnamon and star anise. The orange zest and orange juice add a nice citrus element to the plum breakfast cobbler. But it is the crumbly topping that takes it to another level. By adding buttermilk it makes the topping melt in your mouth at first bite.
Full of Goodness
I use honey and coconut sugar to sweeten the dish and along with oats you know you are getting all the goodness in your first meal of the day. This, combined with antioxidants and vitamins from the fruit you know you are off to a good start. You can make this the day before then pop it in the oven while you are getting dressed. It’s as simple as that!
If you like this then you will also love my recipe for Dutch apple pie. I’ve even had it for breakfast!
- 300g cooking apples or tart apples
- 200g plums
- Zest and juice from 1 large orange
- 2 tablespoons water
- 3 cloves
- 2 star anise
- ¼ teaspoon grated fresh ginger
- ½ teaspoon ground cinnamon
- 80ml honey
- 150g spelt flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 100g butter
- 50g coconut sugar
- Zest from ½ lemon
- 50 ml buttermilk
- 1 tablespoon coconut sugar mixed with ½ teaspoon cinnamon
- 1 rectangular 6 inch baking dish
Preheat the oven to 170℃/340℉.
Grease the baking dish with butter.
Prepare the fruit: peel and core the apples and cut into 8-10 pieces. I use an apple slicer which does both. Halve and stone the plums.
Place the fruit in a heavy bottomed saucepan with orange zest, orange juice, water, honey and spices. Heat until just boiling, cover and simmer for 5 minutes, stirring at intervals. Do not overcook as the fruit will continue cooking in the oven.
Place the fruit at the bottom of the baking dish while you prepare the topping.
Prepare the topping by sifting the flour, baking powder and baking soda into a food processor. Pulse to mix. Add coconut sugar and lemon zest and pulse again.
Add the cold butter and process until crumbly. Add the oats and combine on a very low speed.
With the motor still running, drizzle the buttermilk slowly into the processor and mix until well combined.
Turn the dough out onto a floured silicone mat. It will seem more crumbly than regular pastry.
Roll out and using a cookie cutter cut into shapes. Places the shapes on top of the fruit showing parts of the fruit.
Combine the coconut sugar and cinnamon and mix well. Sprinkle on top of the pastry and place in the oven. Bake for 20 minutes until golden brown.
Serve warm with greek yogurt or creme fraiche.
This can be made the day before and stored in the fridge then baked just before required.