I felt like an old fashioned cobbler the other day. Not that I had ever had one but I have read lots of recipes for cobblers in Roslyn Deakin’s on-line cookbooks and they sounded yummy.
Roslyn Deakin collects recipes and sells her recipe books on-line. Each book is a collection of recipes based on one ingredient. I have her apricot, lemon, quince and plum books.
I didn’t follow the instructions for the filling but I did use a recipe for the topping. I find it rather amusing that recipes for cobblers and crumbles, that are really only enticing in winter, often call for fresh stone fruit which is no-where to be seen at this time of the year.
As there was no way I could get my hands on fresh apricots, and I refuse to buy cherries imported from the States (think of all those food miles), I had to resort to tinned apricots and maraschino cherries in a jar (which, ironically, came from the States).
- 825g tin of apricots, drained
- ½ of a 10oz (283g) jar of maraschino cherries, drained
- 2 tsp cornflour or Clear Jel
- Place the apricot halves in the base of a 20cm pie tin.
- Arrange the cherries throughout the apricots.
- Collect the juice from the jar of maraschino cherries and, if desired, thicken it slightly. I used 2 tsp of Clear Jel, blended into the juice with a stick blender. Alternatively, slowly add the reserved juice to 2 tsp of cornflour, stirring all the while. Heat until the cornflour thickens.
- Pour over fruit.
- ¾ cup plain flour
- ¾ tsp baking powder
- ¼ tsp bi-carb soda (baking soda)
- ¼ tsp salt
- 3 tsp caster sugar
- 2 tbs (40 mls) cold, unsalted butter
- ½ cup buttermilk
- Preheat oven to 200°C.
- Sift together the plain flour, baking powder, bi-carb soda, salt and 1 tsp of sugar in a bowl.
- Blend in butter with your fingertips until it is the texture of breadcrumbs.
- Stir in buttermilk with a fork until just combined.
- Drop 6 dollops of dough over fruit, leaving a space between each dollop.
- Sprinkle remaining sugar over topping.
- Bake for about 30 minutes or until topping is golden.
- Serve warm with cream.