Plant-Powered Spiced Plum & Apple Cobbler

Mon, 22 September 2025

Why not try the Firefighting Chefs Plant-Powered Spiced Plum & Apple Cobbler filling the kitchen with that proper autumn smell - plums, apples, and cinnamon bubbling away? Here’s my plant-powered cobbler that’ll give any crumble a run for its money. It’s dead easy and totally dairy-free, and perfect hot or cold.

Fruit Filling

100 g plant-based butter, cubed
100 g golden caster sugar
1 tbsp vanilla bean paste
700 g firm plums, stoned & roughly chopped
300 g Braeburn (or any crisp apple), peeled, cored & chopped
1 tsp ground cinnamon

Pop everything in a saucepan on low heat. Stir till the butter melts and sugar dissolves, then simmer into a chunky compote. Tip it into a baking dish and spread out evenly.

Cobbler Topping

125 g plain flour
100 g golden caster sugar
115 g plant-based butter, melted
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 tbsp vanilla plant milk
1 tsp vanilla bean paste

Mix the dry bits in a bowl. In another, whisk the melted butter, milk and vanilla paste and milk. Pour wet into dry and stir till you’ve got a cookie-dough-style batter. Scoop little mounds over the warm fruit—rustic is the look we’re after, no need for perfection.

Silky Vegan Custard

360 g plant double cream
310 g barista-style oat milk
35 g cornflour (add a touch more if needed)
65 g granulated sugar
30 g vegan butter or margarine
1½ tbsp vanilla extract
Pinch of turmeric for that classic yellow glow

Whisk everything in a saucepan, bring to medium heat, and stir for 10–15 minutes until it coats a spatula. Cool for 5 minutes, stirring now and then—blend if lumpy.

Bake & Serve

Preheat the oven to 180 °C (350 °F).

Spoon the cobbler topping over the fruit.

Bake 30–35 minutes until golden, crisp on top and bubbling at the sides.

Let it sit for 20 minutes so the juices thicken (it stays lovely and warm).

Serve with the custard, a scoop of vegan vanilla ice cream or a big dollop of plant-based whipped cream.

Hot or cold, it’s a proper autumn hug in a dish. Enjoy every spoonful—and let me know if it beats your favorite crumble!