Fruit Cobbler – Bittersweet – Abbey Pistorius (12) and Maya Pistorius (11)

Any fruit combination can be used but ideally:

  • 2 apricots, stoned and sliced_mg_2984
  • 1 pear, cored and thickly sliced
  • 1 punnet (+/- 200g) of blackberries
  • 1 punnet (+/- 200g) of blueberries
  • 1 punnet (+/- 200g) of raspberries
  • 1 apple, grated
  • 5 tablespoons of sugar
  • 50ml of balsamic vinegar

For the topping

  • 6 heaped tablespoons of butter, chilled_mg_3030
  • 225g of self-raising flour
  • 70g of sugar
  • a large pinch of salt
  • 130ml buttermilk
  • a little extra caster sugar for dusting

Garnish for serving

  • vanilla ice-cream and mint leaves

METHOD

  1. Preheat the oven to 190 degrees C.
  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.
  3. Pour into an ovenproof dish.
  4. Meanwhile make the topping. Rub the cold bu_mg_2985tter into the flour until the mixture resembles fine breadcrumbs.
  5. Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture.
  6. 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.
  7. Serve with vanilla ice cream.

Enjoy! Yum.Me

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