Fruit Cobbler

Name: Fruit Cobbler
Ingredients: 2 apricots, stoned 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; 4 ounces butter, chilled; 8 ounces (225 grams) self-rising flour; 2 1/2 ounces (70 grams) sugar; A large pinch salt; 4 1/2 fluid ounces (130 milliliters) buttermilk; A little sugar, for dusting; Vanilla ice cream, as an accompaniment

15 ingredients

10 steps

Ingredients

2 apricots, stoned 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
4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 milliliters) buttermilk
A little sugar, for dusting
Vanilla ice cream, as an accompaniment

Directions

1

Preheat the oven to 375 degrees F (190 degrees C/gas 5).
2

Put the fruit into a pan with the sugar and the balsamic vinegar.
3

Put the pan over the heat, and cook gently, until the juices begin to run from the berries.
4

Pour into an ovenproof dish.
5

Meanwhile make the topping.
6

Rub the cold butter into the flour until the mixture resembles fine bread crumbs.
7

Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture.
8

Roll balls of the dough and place randomly over the hot fruit.
9

Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown.
10

Serve with vanilla ice cream.

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