Fruit cobbler

Name: Fruit cobbler
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: Serves 6
Cuisine: American
Ingredients: 2 fresh peaches, halved, stoned and cut into eighths, or 4 canned peach halves, sliced; 2 cloves; 75 g (2½ oz) unsalted butter, chilled and cut into cubes; icing sugar, for dusting; 3 fresh plums, halved and stoned, or 3 canned and stoned dark plums, halved; 75 g (2½ oz) dried apricots, finely chopped; 2 eggs, beaten; pinch of ground mixed spice; 100 g (3¼ oz) hazelnuts, finely chopped; 310 g (10 oz) plain flour; 55 g (1¾ oz) caster sugar; 2 dessert apples, peeled, cored and cut into eighths; 3 fresh apricots, halved and stoned, or 6 canned apricot halves; pinch of ground cinnamon; 45 g (1½ oz) caster sugar; finely grated rind of 1 lemon; 3 tablespoons milk; 2 teaspoons baking powder; 25 g (¾ oz) unsalted butter; finely grated rind of ½ orange; 2 ripe pears, peeled, cored and chopped into 2 cm (¾ inch) pieces; 1 egg yolk; 1 cinnamon stick; ½ vanilla pod, split lengthways

Preparation info

Serves
6

Difficulty
Complex
Ready in
2 hr

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

The name ‘cobbler’ came from America in the nineteenth century and refers to a fruit pie with a scone topping. This cobbler has a golden hazelnut and apricot topping over summer’s late fruit.

Ingredients

Cobbler Topping

310 g (10 oz) plain flour
2 teaspoons baking powder

Americas
United States
Dessert
Summer
Vegetarian

Method

Brush a round 21 cm (8½ inch) diameter and 4 cm (1½ inch) deep ovenproof dish with melted butter.
To make the cobbler topping, sieve the flour and baking powder into a bow