October is by far one of my favourite months of the year. It’s when the heat and sweat of summer can finally be put behind us, the leaves are changing colour, it’s time to crack out the comfort food, and you (read, I) can legitimately start to bringing mulled cider back into rotation. But there are sides of summer I’ll miss. An ice cold glass of beer in the sun. Catching the sun on your shoulders at the beach. All the fresh berries lining the shop isles.
So to help in the transition from summer to autumn I’ve made us this cobbler. I know, I’m so good to us. We’re taking summer berries and autumn plums, marrying them with spice, crumble and almonds all to make one delicious cobbler to celebrate the fact that Autumn has finally hit London. Yas!!
We’re jazzing up our cobbler situation with a spiced nutty streusel topping and plenty of browned butter. Berries and plums get generously layered into the bottom of a skillet.
We add cinnamon, vanilla extract and cornstarch to our berries to create a rich, fruity sauce at the bottom of our cobbler. Don’t be me. Don’t think you have 2 boxes of cornstarch only to find out you’ve got less then a tablespoons worth. Check your cupboards people!!
Our cobbler comes together with the holy trinity of flour, soft brown sugar and browned butter. Meanwhile our streusel topping is chilling out in the form of slightly smashed hazelnuts, sliced almonds, more cinnamon and browned butter. I mean, this is already sounding pretty dreamy.
Cobbler mix gets gathered into balls and flattened between our hands before being placed on top of our fruit. Then we hide it all under a cascade of streusel topping.
Then we bake. And marvel at those colours. If that’s not autumn, I don’t know what is. I’m just gunna leave you with a few photos now, until you go make this. Like now.
Ingredients inspired by this post from The Kitchn
1 large punnet of strawberries, with larger berries sliced into quarters or halves
4 plums, de-stoned and sliced into wedges
1 tablespoon cornstarch
2 teaspoons cinnamon
1 1/2 cups plain flour
3/4 cup light brown sugar
1 1/4 stick of butter (175g)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sliced almonds
1/2 cup lightly smashed hazelnuts
1 teaspoon cinnamon
2 tablespoons browned butter
- Put on James Bay ‘Let it Go’, perfect prepping music. Put the oven on to 180C (350F).
- Place the strawberries, plums, cornstarch and cinnamon in the bottom of a skillet (or baking dish) and mix together. Put to one side.
- To make the cobbler layer start by browning the butter. Place the butter in a pan over a medium heat. Wait for it to froth and bubble, then when it smells nutty and you can see brown bits at the bottom take it straight off the heat and pour it into a jug. Scrape out all the bits from the bottom of the pan too. Once the butter has cooled, mix together all but 2 tablespoons of the browned butter with the remaining cobbler ingredients. The mixture will be crumbly but don’t worry.
- To make the streusel topping combine all the ingredients together in a bowl and mix well to coat in the remaining browned butter.
- Assemble the cobbler by taking small handfuls of the cobbler mixture and pressing between your hands to make small disks. Place on top of the berries around the edge of the mixture and repeat until all the mixture has been used. Generously sprinkle the streusel topping all over the cobbler mix. Place in the oven and bake for 25-30 minutes until golden and bubbling.
- Let it cool for a few minutes and then dig in. Serve on its own or with a large scoop of vanilla ice cream.