Plum and Almond Cobbler

Serves 6

750g (1lb 10oz) plums
1 tablespoon agave syrup
3 tablespoons apple concentrate

225g (8oz) white spelt flour (or plain white flour)
pinch of sea salt
2 teaspoons of baking powder
1 teaspoon ground cinnamon, (plus a little extra to sprinkle on top)
110g (4oz) chilled sunflower margarine
1 tablespoon agave syrup
175ml (6 fl oz) buttermilk
60g (2oz) flaked almonds

Oven; Gas 5, 190C, 375F.

Preheat the oven. Prepare the plums. Wash well and using a sharp knife slit the plums all the way around through to the pip. Using both hands twist and pull apart. Remove the stone. Cut into quarters. Place in a 9 in ( 2-3 in deep) baking dish. Stir in the agave syrup coating all the pieces. Set aside.
Make the topping. Sift the flour and place into a large bowl along with a pinch of seasalt, baking powder, cinnamon and the sunflower margarine. rub in the margarine with your finger tips until the mix resembles bread crumbs. Stir the agave syrup into the buttermilk and pour into the flour mixture until a sticky mix forms.
Pour the apple concentrate into 200mls of water and stir. Pour over the plums and agave syrup. Spoon the dough mixture over the plums keeping in uneven. Scatter the flaked almonds over and sprinkle with a pinch of cinnamon.
Bake in the oven for 30 minutes or until golden brown.
This dish is also delicious using pears or fresh apricots.