Cherry and raspberry cobbler
Tuck into some good old-fashioned comfort food with this winning cherry and raspberry cobbler recipe. Serve warm with cream for an indulgent dessert that's perfect on chilly nights
- 20 mins preparation
- 30 mins cooking
- Serves 8
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Ingredients
- 830 gram can cherries, drained
- 420 gram can pears in juice, drained
- 300 gram frozen raspberries, thawed, drained
- 1/4 cup brown sugar
- 1/4 cup chopped roasted hazelnuts
- cream to serve
Topping
- 1 1/2 cup self-raising flour, sifted
- 1/2 teaspoon ground cinnamon
- 45 gram butter, chilled, chopped
- 1/3 cup hazelnut meal
- 1/3 cup rolled oats
- 1/4 cup brown sugar
- 2/3 cup buttermilk
Method
- 1Preheat oven to hot, 200°C. Lightly grease a 6-cup oval casserole dish.
- 2Toss fruit and sugar together in dish. Set aside.
- 3For the topping: Sift flour and cinnamon together into a large bowl. Rub in butter with fingertips. Stir in hazelnut meal, oats and sugar. Add buttermilk and use a butter knife to mix until dough just comes together.
- 4Using 2 spoons, scrape heaped tablespoons of dough over fruit mixture in dish. Sprinkle with hazelnuts.
- 5Bake for 35-40 minutes until topping is golden and fruit is bubbling at edges. Serve warm with cream.
Notes
- Mix the cobbler topping lightly to avoid overworking the dough.
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