Fruit cobbler

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Preparation info

  • Serves

    6

    • Difficulty

      Complex

    • Ready in

      2 hr

Appears in

Puddings: Le Cordon Bleu Home Collection

Puddings

By Le Cordon Bleu

Published 2000

  • About

The name ‘cobbler’ came from America in the nineteenth century and refers to a fruit pie with a scone topping. This cobbler has a golden hazelnut and apricot topping over summer’s late fruit.

Ingredients

Cobbler Topping

  • 310 g (10 oz) plain flour
  • 2 teaspoons baking powder

Method

  1. Brush a round 21 cm ( inch) diameter and 4 cm (1½ inch) deep ovenproof dish with melted butter.
  2. To make the cobbler topping, sieve the flour and baking powder into a bow