Eat the Seasons… September

Damson Cobbler

This is a classic English version of a fruit cobbler, a little time consuming (as you need to stew the damsons and remove the stones), but the end result makes it more than worthwhile.


  • 900g Damsons
  • 100g Caster Sugar
  • 2 tbsp Elderflower Cordial
  • 1 tsp Demerara Sugar

For the topping:

  • 225g Plain Flour, sifted
  • ½ tsp Salt
  • 3 Level tsp Baking Powder
  • 110g Ice-cold Butter or Margarine, cut into chunks
  • 170ml Buttermilk or Fresh Milk

You will also need a baking dish approximately 9” in diameter and 2½” deep (23cm and 6cm deep).


  1. Stew the fruit in a pan with a little water and sugar until soft, leave to cool and remove the stones – you may want to wear gloves to avoid staining your fingers!
  2. Arrange the damsons, sugar and elderflower cordial in the baking dish.
  3. Place the sifted flour, salt, baking power and butter into a food processor.
  4. Pulse the processor (i.e. turn it on and off quickly) several times until the mixture resembles fine breadcrumbs.
  5. Pour in the buttermilk (or milk) and switch on again briefly until you have a thick, very sticky dough.
  6. Spoon tablespoons of the mixture over the fruit – you can do this as haphazardly as you like.
  7. Finally sprinkle the crushed sugar over the top of the dough, and put the dish on a high self in the oven for 25-30 minutes or until it is a crusty golden brown.
  8. Serve it warm from the oven with Ice Cream.


You can email Suzanne with any comments or questions at