Autumn fruit cobbler

This warming pudding is perfect comfort food for when the nights start to draw in

INGREDIENTS

For the cobbler topping:

200g plain flour
45g golden caster sugar
1 1/2tsp baking powder
1tsp bicarbonate of soda
50g butter
115ml buttermilk
35g walnuts (roughly chopped)
1tsp Bart mixed spice
1tsp Bart ground cinnamon
3tbsp light brown sugar

Cuisine

American, British

Season

Autumn

Ingredients

Fruit

Courses

Dessert, Cakes & Sweet Treats, Sharing

Serves

Serves 8

Cook Time

45 Minutes

Prep Time

30 Minutes

Autumn fruit cobbler

This warming pudding is perfect comfort food for when the nights start to draw in

Ingredients
Method

2 apples (peeled, cored and chopped)
2 pears (peeled, cored and chopped)
4 plumbs (stoned and chopped)
150g blueberries
150g light brown sugar
45ml apple juice

For the cobbler topping:

Preheat the oven to 180C/Gas 4. Out the chopped fruit into a deep pie dish. Mix in the blueberries, sugar and apple juice.
To make the topping, put the flour, sugar, baking powder and butter in a food processor. Process until it resembles breadcrumbs. Add the buttermilk and process until the dough comes together.
On a floured surface, press the dough out with your hands and cut out 7 circles about 7.5 cm in diameter and arrange them on top of the fruit.
Mix together the nuts, spices and brown sugar and sprinkle over the top.
Bake in the oven for 40 minutes until the top is golden and the fruit tender. If the crust bakes before the fruit is ready, cover with foil and continue to cook. Serve with cream or custard.

Products Used

Autumn fruit cobbler

INGREDIENTS

For the cobbler topping:

METHOD

Autumn fruit cobbler

For the cobbler topping:

Products Used