Seasonal Fruit Cobbler
A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.
The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.
(SERVES 2)
1 handful each of peeled, chopped apples and hulled blackberries
40g toasted almonds, crushed
100g flour
1⁄4 tsp baking powder
100g golden caster sugar, plus extra for the fruit 100g butter
2 tbsp milk
pinch of salt
clotted cream, to serve
Preheat oven to 170 ̊C
To make the cobbler topping, rub together the flour, crushed nuts, butter, baking powder, salt and sugar with your fingertips until it resembles breadcrumbs. Add the milk and lightly mix together to form a soft dough.
Cover and chill until needed.
Add the prepared fruit to a suitable dish or skillet you can put in the oven. Sprinkle over a little sugar and a splash of water.
Drop the dough on top of the fruit in “cobbles” leaving a few gaps here and there.
Bake for around 30 minutes until the topping is puffed up, golden and crisp. Let cool for a minute or so, then add clotted cream and dig in!
