Autumn fruit skillet with plums, pears and blackberries with vanilla crème fraîche

Serves 6 Desserts and puddings

Autumn Skillet



  • 6 plums
  • 3 pears
  • 200g blackberries
  • juice 1⁄2 lemon
  • 6tbsp soft brown sugar
  • 1tbsp cornflour
  • 150g plain flour
  • 2tsp baking powder
  • 75g butter
  • 120g sour cream
  • 1tbsp demerara sugar

For the vanilla crème fraîche

  • 150g crème fraîche
  • 2tsp icing sugar, sifted
  • 1⁄2 vanilla pod, seeds scraped


Use a cast-iron frying pan.

Preheat the oven to 200C/400F/ Gas 6. Halve, stone and thickly slice the plums. Peel, core and thinly slice the pears, then wash and carefully dry the blackberries. Place all the fruit in a bowl, stir in the lemon juice, 4 tablespoons of brown sugar, add the cornflour and stir well to combine. Transfer it to a 11⁄2 litre cast-iron frying pan.

Sift the flour and baking powder into a bowl then rub in the butter to make fine crumbs. Mix in the rest of the brown sugar and sour cream. Work the mixture together to make a sticky dough and spoon mounds of it over the fruit. Scatter over the demerara sugar and bake for 30 minutes.

To make the vanilla crème fraîche, using a wooden spoon, stir the crème fraîche, icing sugar and vanilla seeds together. Dollop on top of the hot fruit cobbler and serve immediately.

Photography: Ian Wallace. Recipes and food styling: Louise Pickford.
Autumn Skillet
Photography: Ian Wallace. Recipes and food styling: Louise Pickford.


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