Upside-down Cobbler

Upside-down Cobbler

A scone base topped with fruit, this is a crowd-pleaser.  There’s lots of scope for different flavours using tinned fruit and try the idea for a creamy fruit sauce made from evaporated milk and tinned berry fruits.

Serves: 8

Dietary: Suitable for vegetarians, egg-free

Contains:  gluten (flour, baking powder), milk (skimmed milk, butter spread, evaporated milk), nuts

Preparation time: 25 minutes

Cooking time: 15-20 minutes


1 ½ cups (185 g) self-raising flour
3 Tbsp (65 g) wholemeal self-raising flour
1 tsp baking powder
3 Tbsp (50 g) frozen butter spread or margarine
½ cup (100 – 125 ml) semi-skimmed milk
1 large (200 g) cooking apple
1 tin pear quarters in juice, drained, reserving 5 Tbsp of fruit juice
2 Tbsp chopped mixed nuts, optional
To serve (optional): evaporated milk (fortified with vitamin D)



  1. Pre-heat oven to 220oC, 200oC Fan, Gas Mark 7,425o
  2. Wash hands and assemble ingredients.
  3. Peel and core whole apples, slice into rings, and place in a large pan with 25 g water. Soften slightly over medium heat.
  4. Make the scone base by sifting the flours (add the bran left in the sieve) and baking powder.
  5. Rub in the frozen butter spread until it looks like breadcrumbs.
  6. Gradually stir in 100 ml milk to form a soft dough. Check the consistency and add a little more milk if needed.
  7. Roll out to around 25 cm circle (about a large dinner-plate size), and place on greased & floured baking sheet.
  8. Poke some holes in the scone base to absorb fruit juices.
  9. Place softened apple rings (plus juices) in a single layer on the scone base.
  10. Slice pear quarters and arrange them on the apples.
  11. Pour over 2 Tbsp reserved pear juice.
  12. Sprinkle on nuts if using, and brush lightly with the reserved (1 Tbsp) pear juice.
  13. Bake in the oven for 15 – 20 minutes until the scone has risen and is just about golden.
  14. Slice and serve – best served warm.


This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist



Per serving: with nuts
Total calories: 217 kcal
Fat:  7.7 g
Saturated Fat: 2.7 g
Carbohydrate: 31 g
Total sugar: 8.4 g
Fibre:  2.6 g
Protein:  5.0 g
Salt:  0.52 g



  • The generous fruit topping of this dessert will contribute to the 5-a-day target, while the scone base will provide a healthy energy source for hungry teenagers.
  • The scone base includes some wholemeal flour, raising the fibre content from a white-only flour scone. Alternatively, you can use Oat flour by replacing the flour with ground oats to provide more fibre and nutrients.
  • This recipe is low in saturated fat, salt and added sugar.



  • Oat flour is an excellent substitute for wholemeal flour. To make your oat flour, blend 50 g of oats.  If you use plain oat flour, you will need to add 2 tsp extra baking powder.
  • Vary the fruit depending on what is in season and what you have in the cupboard. Apple and tinned peach or pineapple?
  • Use some defrosted summer berries as a base with apple slices.
  • Use soy/oat drinks to make a milk-free version.
  • Stir in 50 g sultanas to the scone mix before adding the milk for a sweeter flavour.
  • Short of time? Use a packet of scone mix. NB using a packet scone mix might raise the sodium content.
  • Or make your scone base when you have time and freeze it until when needed.
  • Instead of serving with just evaporated milk, try blending evaporated milk with a tin of raspberries or strawberries to give a creamy fruit sauce.


Edited by Kathy Lewis, R.Nutr.,

©  2021 The Caroline Walker Trust