Fruit Cobbler

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. 1
    Preheat the oven to 375 degrees F (190 degrees C/gas 5).
  2. 2
    Put the fruit into a pan with the sugar and the balsamic vinegar.
  3. 3
    Put the pan over the heat, and cook gently, until the juices begin to run from the berries.
  4. 4
    Pour into an ovenproof dish.
  5. 5
    Meanwhile make the topping.
  6. 6
    Rub the cold butter into the flour until the mixture resembles fine bread crumbs.
  7. 7
    Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture.
  8. 8
    Roll balls of the dough and place randomly over the hot fruit.
  9. 9
    Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown.
  10. 10
    Serve with vanilla ice cream.

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