1. Mix by hand

    Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 23-25cm baking dish and set aside. Put 3 cored and thinly sliced apples and 6 ripe stoned and thinly sliced plums in a large bowl and add 1 tbsp lemon juice, 50g  demerara sugar, 1 level tbsp cornflour and  1 tsp ground cinnamon (if using). Use your hands to mix the filling. If using any delicate fruit, like raspberries, reserve to add at the end – this will ensure the fruit holds its shape better while it's cooking.

  2. Leave room for topping

    Tip the fruit into the prepared baking dish and arrange in an even layer. Top with 75g raspberries. Don't fill the dish completely with fruit or there won't be enough room for the cobbler topping, and the juices could bubble over during cooking.

  3. Don't overmix

    Mix together 100g plain flour, 25g demerara sugar, ¾ tsp baking powder and a pinch of salt, then stir in 150ml double cream until just combined. It will be quite wet. Take care not to overmix the topping, or it will become tough during baking. Lightly combine until the flour is just incorporated.

  4. Roll the topping

    Scoop 2 tbsp mounds of the cobbler mixture into your hand and roll into a ball. Rolling the topping into balls will help stop it spreading too much when you bake. Alternatively, you can just scoop the topping onto the fruit in an even layer. Arrange on top of the fruit, leaving a gap of 2cm between the balls.

  5. Final touch

    Finish with a sprinkling of 1 tbsp demerara sugar. When baking, make sure the fruit comes to a boil, as this will help the juices to thicken. Put the cobbler on a baking tray (to catch any juices that may run over while baking) and bake for 45-55 mins until the filling is bubbling and the topping is lightly golden. If the topping is browning too quickly, cover loosely with foil.

  6. Let it rest

    Rest for 10-20 mins before serving. Resting the cobbler will allow time for the juices to properly thicken and ensure you don't burn your mouth on the hot syrup.

  7. Serve warm

    It's best served warm, but can also be served at room temperature. Will keep for up to 2 days in the fridge.

    RFO 636x418 Plum & berry cobblerCalories 250 (13%), sugar 23g (26%), fat 11g (15%), saturates 7g (33%), salt 0.3g (5%), based on 6 servings.

  8. Tip

    You can use frozen fruit too – just be sure to fully defrost it and drain well first

  9. Ingredients

    We've made a handy shopping list so you can get everything you need to make this cosy fruit cobbler recipe. Don't forget to screenshot before you go shopping!

    butter, for greasing
    3 small apples, cored and thinly sliced
    6 ripe plums, stoned and thinly sliced
    1 tbsp lemon juice (about ½ lemon)
    75g demerara sugar, plus 1 tbsp
    1 level tbsp cornflour
    1 tsp ground cinnamon (optional)
    75g raspberries
    100g plain flour
    ¾ tsp baking powder
    150ml double cream
    vanilla ice cream or cream, to serve (optional)