Shane Smith’s Apple & Plum Cobbler with Vanilla Chantilly Cream

Award-winning Irish pastry chef Shane Smith shared his recipe for apple & plum cobbler with vanilla chantilly cream on RTE Lifestyle on February 20, 2026.¹ The recipe, featured on the Today Show, combines the sweetness of apples and plums with a buttery biscuit topping and a light, airy chantilly cream.²

Ingredients

Fruit Filling

• 500g apples, peeled & diced
• 4 plums, halved and sliced
• 25g caster sugar
• 1 tsp cornflour
• ½ lemon juice
• 1 tsp ground cinnamon
• 25ml water
• 25g butter, melted

Biscuit Topping

• 125g plain flour
• 50g caster sugar
• 60g cold butter, diced
• ½ tsp baking powder
• ¼ tsp bicarbonate of Soda
• 65ml milk

Topping

• 1 egg for egg wash
• 20g caster sugar

Chantilly Cream

• 250ml whipping cream
• 1 tbsp icing sugar
• ½ tbsp vanilla extract

Method

1. Preheat the oven to 180°C/160°C fan.
2. For the filling, mix all the ingredients and spoon into a 9-inch square baking dish and bake for 15 minutes. Remove from the oven and set aside.
3. To make the biscuit topping, sieve the flour and raising agents into a bowl, add the sugar, and mix. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
4. Make a well in the centre, add the milk, and mix to form a soft dough.
5. Spoon small portions of dough over the fruit, egg wash the tops, and sprinkle with caster sugar.
6. Return to the oven and bake for 45 minutes, or until golden brown and cooked through.
7. To make the Chantilly cream, whip the cream, sugar and vanilla until thick and keep cold until needed.
8. Serve the warm cobbler with a generous helping of the cream and enjoy.

Chef Shane Smith also shared this recipe on his Instagram page.⁴