Fruit Cobbler
Jake Turner
ingredients
- For the fruit
- 2 apricots, stoned and sliced
- 1 pear, cored and thickly sliced
- 1 punnet of blackberries
- 1 punnet of blueberries
- 1 punnet of raspberries
- an apple, grated
- 5 tablespoons sugar
- a good glug of balsamic vinegar
- For the topping
- 6 heaped tablespoons butter, chilled
- 225g/8oz self-raising flour
- 70g/2Voz sugar
- a large pinch of salt
- 130ml/4Vfl oz buttermilk
- a little extra sugar for dusting
directions
- 1
Preheat the oven to 190 1/4C/375 1/4F/gas 5.
- 2
Put the fruit into a pan with the sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries. Pour into an ovenproof dish.
- 3
Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture. Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 minutes until golden brown. Serve with vanilla ice cream.
Source: Jake Turner
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