I had accumulated a lot of late summer and early autumn fruit that I needed to use…..Use what you fancy….I also crumbled some marzipan into the cobbler top for a nice little change to the norm. But you don’t have to.
Plum, Nectarine, Apricot and Apple Cobbler
550 g ripe plums
150 g apricots
450 g nectarines
400 g apples (about 3 apples)
150 g light muscovado sugar
For the Cobbler top
250 g self-raising flour
2 teaspoons baking powder
2 tablespoons caster sugar
125 g unsalted butter
175 g yoghurt (I used Greek because that’s what I had) or buttermilk
50g marzipan, optional
Custard or cream to serve.
1. Preheat oven 190 C. Finely grate the zest from the lemon, squeeze out the juice and set aside.
2. Halve and stone the plums and apricots and quarter and stone the nectarines and drop all into a large baking dish. (mine was about 20 x 30 cm)
3. Peel and core the apples and cut into 2 cm cubes and add to the dish. Sprinkle over the muscovado sugar and lemon juice and toss together.
4. Whiz the flour, baking powder, lemon zest, 1 tablespoon of the caster sugar, salt and butter in a food processor (or you can of course do this by hand by rubbing the butter into the flour) until the mix resembles fine crumbs.
5. Add the yoghurt and whiz til it just comes together. Scrape out into a bowl and crumble the marzipan into little pieces over surface and mix in with your hands.
6. Pull pieces (about 15) of the mixture and drop evenly over the top of the fruit, then sprinkle all with the remaining 1 tablespoon of caster sugar.
7. Bake for 25-35 minutes or until the cobbler tops are golden and the fruit tender. Serve as is, or with custard or cream…..