Summer plum cobbler with almonds

Name: Summer plum cobbler with almonds
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp Grease; 400 g Prunes; 2 TABLESPOONS Sugar; 50 g Sugar; 2 Eggs (Gr. M); 30 g Flour; 30 g Cornstarch; 1 TEASPOON Baking Powder; 60 g Whipped cream; 60 ml Sunflower oil; 5 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp Grease
400 g Prunes
2 TABLESPOONS Sugar
50 g Sugar
2 Eggs (Gr. M)
30 g Flour
30 g Cornstarch
1 TEASPOON Baking Powder
60 g Whipped cream
60 ml Sunflower oil
5 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease an ovenproof dish (approx. 3⁄4 l capacity). Wash, halve, stone and cut summer plums into pieces. Distribute in the mould and sprinkle with 1 tbsp. sugar. Bake in a hot oven for 10-15 minutes.
2
In the meantime, whisk the eggs and 50 g sugar with the whisk of the mixer until light creamy. Mix flour, starch and baking powder. Mix cream and oil. Stir both alternately into the egg cream.
3
Remove the plums from the oven and spread the dough evenly over them. Sprinkle with flaked almonds and 1 tablespoon of sugar. Bake at the same temperature for about 30 minutes. Take out, let cool down a little. Dust with icing sugar and serve. Serve with ice cream, e.g. walnut ice cream.
4
Tip: Peaches, apricots, cherries, apples, pears and berries also taste good in the cobbler. Since berries are very tender, do not pre-bake them. If you use frozen goods outside the season, they should be defrosted first.