Fruit Cobbler
Particularly good with strawberries and rhubarb, but
you can use any fruit combo you like; about 1 1/2 pounds of fruit
should do it.
For the
fruit:
2 apricots, pitted and sliced
1 pear, cored and thickly sliced
1 pint blackberries
1 pint blueberries
1 pint raspberries
1 stick rhubarb
5 tablespoons sugar
A good glug balsamic vinegar
For the topping:
4 ounces butter, chilled
8 ounces self-rising flour
2 1/2 ounces sugar
A large pinch salt
4 1/2 fluid ounces buttermilk
A little sugar, for dusting
Vanilla ice cream, as an accompaniment
Preheat the
oven to 375 degrees F. Put the fruit into a pan with the sugar and the
balsamic vinegar. Put the pan over the heat, and cook gently, until
the juices begin to run from the berries. Pour into an ovenproof dish.
Meanwhile
make the topping. Rub the cold butter into the flour until the mixture
resembles fine bread crumbs. Add the sugar and salt, stir well, and
then add the buttermilk to form a loose, scone-type mixture. Roll
balls of the dough and place randomly over the hot fruit. Sprinkle
with a little sugar, and bake in the oven for 30 minutes until golden
brown. Serve with vanilla ice cream.
Yield:
6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
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