Cherry cobbler crumble

Serves: 6-8 - Time:

Cherry cobbler crumble

I’ve thrown everything at this one. Plump British cherries, fluffy cobbler (think sponge crossed with scone) and a topping of crunchy, nutty cinnamon crumble. On the subject of the crumble, the quantities make about double this dish’s requirements but whenever I make crumbles I like to make lots, freeze any left overs and ta-da- there’s an instant topping for a future crumble.



  • For the crumble
  • 175g plain flour
  • 1 teaspoon ground cinnamon
  • 100g unsalted butter, cut into cubes
  • 80g demerara sugar
  • 25g caster sugar
  • 70g pistachio nuts, toasted and finely chopped
  • For the cherries
  • 1.2kg cherries
  • 90g caster sugar
  • 2 tablespoons cherry jam
  • 1 tablespoon kirsch
  • 1 teaspoon vanilla extract
  • 4 teaspoons cornflour
  • For the cobbler
  • 175g self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • 60g unsalted butter, cut into cubes
  • 50g caster sugar
  • 150ml buttermilk
  • To serve Custard, cream or ice cream
Cherry cobbler crumble


  1. For the crumble, put the flour and cinnamon in a food processor and add the butter. Blend for a few seconds until there are no large bits of butter visible. Add the two sugar and nuts and blend to mix together. Set aside.
  2. For the cherries, pit the cherries and place in a saucepan with 100ml water, sugar, jam, kirsch and vanilla extract. Bring to the boil over a moderate heat then cook for about 6-8 minutes until the cherries are softening. Mix the cornflour with 1 tablespoon cold water and stir into the cherries. Continue to cook for 1-2 minutes until the liquid has thickened. Take off the heat and pour into an ovenproof dish.
  3. Heat the oven to 200˚c, fan oven 180˚c, mark 6. For the cobbler, put the flour and bicarbonate of soda in a mixing bowl-this bit is easier to do by hand to avoid overmixing the batter. Rub in the butter and stir in the sugar. Make a well in the centre and pour in the buttermilk. Gently stir the ingredients until the batter just comes together. Dollop the batter over the top of the cherries-you are not looking to completely cover the cherries. Scatter over about 3-4 tablespoons of the crumble. Bake in the oven for 25-30 minutes until the cobbler is risen and golden. Serve with custard, cream or ice cream.
Cherry cobbler crumble