Blackberry, Plum and Hazelnut Cobbler
Ingredients:
6 plums, halved stone removed and each half sliced in 3 pieces
50g castor sugar
1 teaspoon cinnamon
250g frozen or fresh blackberries
1 dessertspoon cornflour, mixed with a tablespoon cold water
Method:
Place the plums and sugar in a pan and leave for half an hour.
Add 50ml water and cook gently for 10 minutes.
Add the blackberries and cook for 5 minutes.
Mix in the cinnamon and cornflour mixture to thicken. Place in a buttered baking dish.
Hazelnut cobbler top
Ingredients:
250g plain flour
50g ground hazelnuts
100g butter, diced
2 teaspoons baking powder
½ teaspoon baking soda
50g castor sugar
200ml buttermilk
1 egg yolk
1 tablespoon Demerara sugar
Method:
Set oven to 200oc.
Rub the butter into the flour until it resembles fine crumbs.
Mix in the hazelnuts, baking powder, baking soda and sugar.
Make a well in the centre and mix in the buttermilk to a dough.
Place on a floured surface and roll out to about 2cm thick.
Cut into rounds and place on top of cool fruit mix.
Brush the top with the egg yolk and sprinkle the Demerara sugar over the top.
Bake for about 30 minutes or until an inserted skewer comes out clean.
