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Spiced Apricot Cobbler

This delicious pudding uses nutmeg and cinnamon spiced fruit with a buttery topping. Baked in the oven until golden brow it’s divine served hot with vanilla custard or a spoonful of vanilla ice cream.

Spiced Apricot Cobbler

This delicious pudding uses nutmeg and cinnamon spiced fruit with a buttery topping. Baked in the oven until golden brow it’s divine served hot with vanilla
custard or a spoonful of vanilla ice cream.

Serves 8

This recipe was made using a Le Creuset Stoneware 26cm Rectangular Dish.

Fruit

650g ripe fresh apricots – cut in ó and pitted

or 600g well drained canned apricots

85g light brown sugar

1 tablespoon plain flour

1 teaspoon nutmeg

1 teaspoon cinnamon

Cobbler topping

150g plain flour

ó teaspoon bicarbonate of soda

1 teaspoon baking powder

85g butter

55g light brown sugar

150ml buttermilk

Topping

3 tablespoons Demerara sugar

25g flaked almonds

1 Pre-heat fan oven to 180°C

2 Place the prepared fruit into the dish, covering the base.

3 Mix together the sugar, flour and spices and sprinkle over the fruit. Lightly mix in.

4 In a medium sized bowl mix together the flour, bicarbonate of soda and baking powder. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.

Stir in the sugar, add the buttermilk and mix together.

5 Place random spoonfuls of the soft cobbler mixture over the fruit, leaving a few small gaps where the fruit can be seen. Do not smooth over the mixture.

6 Sprinkle over the flaked almonds and Demerara sugar topping, place in the oven for 30-35 minutes until the cobbler is golden brown and the syrup is bubbling through.

Test the cobbler is cooked by inserting a skewer or cocktail stick into the centre. If the skewer comes away clean the cobbler is done, if not replace the dish back into the oven for a few more minutes.

7 Serve hot with vanilla ice cream or whipped cream.

TIP: If fresh apricots are not available they can be substituted with canned fruit. Choose the variety of fruit in juice rather than in syrup. To skin the fruit if preferred, simply plunge the fruit into a bowl or pan of very hot water for a minute, remove with a slotted spoon and peel away the skins with your finger tips. Spiced Apricot Cobbler

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