Summer fruit cobbler
Fresh stone fruits make this moreish summer fruit cobbler the ideal conclusion to any dinner party. It’s completely irresistible with a buttery crispy topping and deliciously sweet fruit. Serve with vanilla bean custard or ice cream for a sensational summer dessert.
Ingredients
Method
Ingredients
- 215g butter
- 8 mixed stone fruit (we used 3 nectarines, peaches and apricots), sliced
- Juice and zest of ½ lemon
- 1 cup brown sugar
- 2 cups self-raising flour
- ½ cup caster sugar
- 1 tsp vanilla extract
Method
- Preheat your oven to 180°C fan bake and grease a baking dish or skillet with a tablespoon of butter.
- In a large bowl toss together the stone fruits, lemon zest and juice and a quarter cup of brown sugar until well combined. Transfer into the prepared baking dish.
- To make the cobbler topping, place the remaining butter, the remaining brown sugar, self-raising flour and caster sugar into a food processor. Pulse until the mixture resembles a sandy consistency.
- Add the vanilla, then stream in a third cup of boiling water into the food processor with the motor running, until a soft dough forms. Arrange pieces of the cobbler topping over the top of the fruit, leaving some fruit exposed.
- Place in the oven to bake for 30-40 minutes, or until crisp and golden brown. Cool for 10 minutes before serving.