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Summer fruit cobbler

Serves   6
Prep time: 20 mins
Cooking time: 40 mins

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. 

summer fruit cobbler

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

 

  1. Preheat your oven to 180°C fan bake and grease a baking dish or skillet with a tablespoon of butter.
  2. 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. 
  3. 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. 
  4. 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.
  5. Place in the oven to bake for 30-40 minutes, or until crisp and golden brown. Cool for 10 minutes before serving.