Autumn Fruit Cobbler by Nadia Lim

This recipe is an extract from Nadia Lim's Autumn Journal, which is available here, or via your local retailer.

Ingredients

700g Autumn Fruit eg pears, apples
1 Cinnamon stick
200-250g blackberries or boysenberries
2-3 Tbsp honey

Cobbler Topping:
50g Hazelnuts
100g Flour
1 tsp baking powder
1/4 cup Raw sugar
100g butter
1-2 Tbsp Milk
1 tsp cinnamon
1-2 Tbsp Raw sugar

Ice cream, yoghurt or cream to serve

Method

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.