Ingredients
Serves: 8
Prep: 15 mins
Bake: 45 mins
Fruit Filling
- 500g apples, peeled & diced
- 4 plums, halved and sliced
- 25g caster sugar
- 1 tsp cornflour
- ½ lemon juice
- 1 tsp ground cinnamon
- 25ml water
- 25g butter, melted
Biscuit Topping
- 125g plain flour
- 50g caster sugar
- 60g cold butter, diced
- ½ tsp baking powder
- ¼ tsp bicarbonate of Soda
- 65ml milk
Topping
- 1 egg for egg wash
- 20g caster sugar
Chantilly Cream
- 250ml whipping cream
- 1 tbsp icing sugar
- ½ tbsp vanilla extract
Method
- Preheat the oven to 180°C/160°C fan.
- For the filling, mix all the ingredients and spoon into a 9-inch square baking dish and bake for 15 minutes. Remove from the oven and set aside.
- To make the biscuit topping, sieve the flour and raising agents into a bowl, add the sugar, and mix. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre, add the milk, and mix to form a soft dough.
- Spoon small portions of dough over the fruit, egg wash the tops, and sprinkle with caster sugar.
- Return to the oven and bake for 45 minutes, or until golden brown and cooked through.
- To make the Chantilly cream, whip the cream, sugar and vanilla until thick and keep cold until needed.
- Serve the warm cobbler with a generous helping of the cream and enjoy.
