Fruit Cobbler

Build the Meal Around Fruit Cobbler

• Custard
• Vanilla ice cream
• Cream
• Plain yoghurt

Making Fruit Cobbler, Step by Step

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan).

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2. Toss the frozen fruit with the sugar, cornflour and lemon juice and spread in a 23 x 30 cm baking dish.

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3. Rub the butter into the flour and topping sugar until like breadcrumbs. Stir in the milk to a soft dough.

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4. Drop spoonfuls over the fruit, leaving gaps. Sprinkle with the finishing sugar and bake for 40 minutes until golden and bubbling.

   Mark done Start 40 min timer

Related guide: Pan and tin size.

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A Few Notes

Use the fruit straight from the freezer.

Leave gaps between the spoonfuls of topping.

Rub the butter in with cold hands.

Serve warm, not hot.

Swaps and Variations

• No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

Keeping What's Left

Keeps in the fridge for 3 days. Reheat in a warm oven.

Fruit Cobbler Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.