This plum dessert is the perfect warming recipe for an autumn or winter's day
It's a brief season for greengages, so it pays to make the most of them while they're at their best. A bowl of emerald green Reine Claude greengages sitting on the kitchen table brightens up the greyest of days. They lose their colour a touch when cooked, but are rightly considered to be one of the finest dessert plums.
A recipe by Stuart Ovenden from The Orchard Cook.
Heat the oven to 190C/fan 170C/gas 5. Tip the plums into an ovenproof dish, then cover with with the honey, zest, cinnamon and 50g sugar. Give it all a gentle shake, then pop in the oven to warm while you make the topping.
Using a food processor, blitz 50g of the pistachios to a fine consistency. In a large bowl, mix together the flour, nuts and remaining 100g of sugar. Grate in the butter, then use your fingertips to gently rub everything together into a fine, breadcrumb-like mix. Stir in the milk to form a thick, doughy batter.
Roughly chop the remaining nuts then take the fruit out of the oven. Spoon large blobs of the cobbler mix on top, scatter with pistachios and bake for 30-40 minutes (or until nicely browned and a skewer comes out of the topping clean).