Roast fruit cobbler
Nadiya's chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it.
Ingredients
For the fruity layer
- melted butter, for greasing
- 4 plums, stones removed and quartered
- 4 peaches, stones removed and quartered
- 50²µ/1¾´Ç³ú caster sugar
- 2 tbsp cornflour
- 125²µ/4½´Ç³ú blueberries
- 1 lemon, zest only
- small handful fresh mint leaves, chopped
For the cobbles
- 150²µ/5½´Ç³ú unsalted butter, softened
- 150²µ/5½´Ç³ú caster sugar
- 3 free-range eggs
- 150²µ/5½´Ç³ú self-raising flour
- 50²µ/1¾´Ç³ú desiccated coconut
- 30g/1oz cocoa powder
- 50²µ/1¾´Ç³ú chocolate chips, or roughly chopped chocolate
- salt
To serve (optional)
- ice cream
- 50²µ/1¾´Ç³ú milk chocolate, melted
Method
Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5.
To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated.
Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking.
To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine.
Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between.
Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred.
Recipe Tips
This recipe would work well with tinned peaches.
