James Martin's cherry and macadamia nut cobbler rec

Name: James Martin's cherry and macadamia nut cobbler recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg (2.2lbs) cherries, pitted; 25 g (0.9oz) butter, diced; 1 orange, finely grated zest only; 100 g (3.5oz) macademia nuts, roughly chopped; 75 g (2.6oz) caster sugar; 50 g (1.8oz) sultanas; 275 g (9.7oz) plain flour; 2 tbsp baking powder; 3 tbsp cornflour; 125 g (4.4oz) butter, diced; 3 tbsp caster sugar, plus extra for sprinkling; 2 tbsp double cream

Servings: persons

1 kg (2.2lbs) cherries, pitted
25 g (0.9oz) butter, diced
1 orange, finely grated zest only
100 g (3.5oz) macademia nuts, roughly chopped
75 g (2.6oz) caster sugar
50 g (1.8oz) sultanas
275 g (9.7oz) plain flour
2 tbsp baking powder
3 tbsp cornflour
125 g (4.4oz) butter, diced
3 tbsp caster sugar, plus extra for sprinkling
2 tbsp double cream

1
Start by making the topping.
2
Sift the flour, baking powder and cornflour into a large bowl.
3
Rub in the butter until the mixture is the consistency of soft breadcrumbs.
4
Add the sugar and 3 tbsp of the cream, roll the mixture into a ball then wrap in clingfilm and leave in the fridge for 10 mins.
5
Preheat the oven to 180'C (350'F, Gas 4).
6
Remove the dough from the fridge and roll into a long sausage about 2.5cm in diameter.
7
Slice into discs about 5mm thick and set aside
8
Place a frying pan over a high heat.
9
Add the cherries and all the remaining ingredients and saute for about 5 mins, then tip into a 20 x 27.5cm (8 x 11 inch) overproof dish
10
Arrange the cobbler topping on the top of the cherries.
11
Brush with the remaining cream and sprinkle with sugar then bake in the oven for 20 mins or until the pastry is golden brown

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg (2.2lbs) cherries, pitted, 25 g (0.9oz) butter, diced, 1 orange, finely grated zest only, 100 g (3.5oz) macademia nuts, roughly chopped, and more.

Yes, James Martin's cherry and macadamia nut cobbler recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

James Martin's cherry and macadamia nut cobbler recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions