This recipe is an extract from Nadia Lim's Autumn Journal, which is available here, or via your local retailer.
700g Autumn Fruit eg pears, apples
1 Cinnamon stick
200-250g blackberries or boysenberries
2-3 Tbsp honey
1 tsp baking powder
1/4 cup Raw sugar
1-2 Tbsp Milk
1 tsp cinnamon
1-2 Tbsp Raw sugar
Ice cream, yoghurt or cream to serve
Heat oven to 220C. Place autumn fruit and cinnamon stick in a pot with a spalsh of water. Cover and cook for about 10 minutes until tender. Stir in berries and add honey to taste. Keep cooking for a few minutes if there is excess liquid.
Meanwhile, make the cobbler topping. Place hazelnuts in a food processor and blitz until the texture of fine breadcrumbs. Add flour, baking powder, sugar and butter, and pulse a couple of times to combine everything. Add a tablespoon or two of milk or water and pulse again to bring it together as a dough.
Spoon stewed fruit into an ovenproof pudding dish. Drizzle with a little more honey. Dollop cobbler dough on top in clumps, leaving gaps in between to allow the juices from the fruit to bubble up through the crust. Mix cinnamon and sugar together and sprinkle over the top.
Bake in the oven for 15-20 minutes until the cobbler topping has risen and is a deep golden brown. Serve with ice cream, yoghurt or whipped cream.
Shed 10 Auckland, 6th & 7th August 2021
After a year hiatus, the festival celebrating your favourite grape variety, Pinot Noir, is BACK!