Ingredients:
| Serves 4-6 | |||
| Fruit Base | |||
| 1 | Kg | Ripe Fruits (For example - pineapple, mangoes or peaches) | |
| 1 | 400g | Tin of quartered pears | |
| 1 | Large handful dried blackberries | ||
| 2 | tbsp | Lemon juice (about I whole lemon squeezed) | |
| 4 | tbsp | Caster sugar | |
| Cobbler Crust | |||
| 150 | g | Plain flour | |
| 2 | tsp | Baking powder | |
| 1 | tbsp | Vanilla sugar | |
| 80 | g | Butter | |
| 150 | ml | Soured cream | |
| Salt - a pinch |
Method:
-
Preheat the oven to 200 C, 400 F, Fan 180 C, gas mark 6.
-
For the crust, put the flour, baking powder, vanilla sugar, butter and a pinch of salt into a bowl and mix to resemble fresh breadcrumbs. (You can blitz in a food processor for a few seconds, if you wish).
-
Peel, core, stone and slice the ripe fruits into the baking dish.
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Add the quartered pears and sprinkle over the dried blackberries. Toss with the lemon juice and sugar.
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Mix enough soured cream into the crumb mixture to turn it into a soft, sticky dough.
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Drop spoonfuls of the dough onto the fruit.
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Place the dish on a baking sheet and bake for 25 minutes, until the cobbler is golden brown and the fruit is bubbling.
Serving Suggestion:
Try a dollop of mascarpone cheese, plain yoghurt or a drizzle of evaporated milk.
