INGREDIENTS FOR THE COBBLER
225g self raising flour
2 teaspoons baking powder
a pinch of salt
75g caster sugar
75g unsalted butter
1 large egg
INGREDIENTS FOR THE FRUIT
4 cups of peaches, nectaries, and apricots, stoned and cut quarters
1/2 cup sugar
1 tablespoon brown sugar
1/2 cup white wine
3 star anise
1 teaspoon of lemon juice
2 tablespoons, brown sugar
1/2 teaspoon ground star anise
1 teaspoon cinnamon
Mix them all together and sprinkle over the cobbler before baking it.
1- Heat oven to 180C.
1- Combine the fruit, sugar, white wine, lemon juice and star anise in a saucepan and mix well. Bring to the boil and simmer for 5 minutes (do not over cook the fruit, it will become mushy). Remove from the heat to cool.
2- To make the topping, sift the flour, baking powder, sugar, and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Whisk together the egg and buttermilk in a separate bowl. Add the liquid to the dry ingredients, then bring together to form a soft, sticky dough.
3- Butter a baking dish.
4- Spoon the fruit in the baking dish and try to distribute it evenly (this is important so you will not have too much syrup). Then gently pour enough syrup to cover the fruit. You will have a lot of syrup with the cooked fruit but you do not need to use all.
5- Drop heaped tablespoons of the dough over the surface of the fruit, leaving a little space between them.
6- Sprinkle with brown sugar, cinnamon, ground star anise. Bake for 30 minutes, or until golden brown and bubbly.
7- Set aside to cool for 5 minutes before serving with vanilla ice-cream, cream or custard.
– Cobbler can be made with seasonal fruits. In the winter use apples. Follow the recipe above but instead of using white wine add 2 tablespoons calvados and 1 cinnamon stick to the fruit when cooking it.
– In summer you can also use, strawberries, blueberries, raspberries, and blackberries. I like to use them all together and instead of white wine a like to add a 2 tablespoons of Cassis for flavour and color.
– I like to use plums or cherries individually in a cobbler and I only use cinnamon and port when cooking them.