PEACH AND APRICOT COBBLER WITH A HONEYCOMB CRUST
It's funny how some of the greatest dishes came about. The Cobbler pie started life in the British American colonies when the Blighty settlers couldn't get the ingredients to get their suet pudding fix. They started stewing up fruits covered in biscuits and TADA this beaut was born. If you ask me I'd take this over a suet any day.
This is a ridiculously easy dish to put together and perfect for barbecue. The fruity sugary combination is the perfect end to a plate full of grilled meats and is vegan friendly. And as usual, we've added a show stopper. The addition of some crumbled honeycomb added right at the end is surely to wow your guests and asking you for the recipe. Make sure you send them on over to the Shack.
For the fruity filling
- 5 fresh peaches
- 10 fresh apricots
- 75 g sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
For the biscuit topping
- 100 g coconut oil use butter if not going for a vegan version
- 150 g sugar
- 2 tsp vanilla
- 150 g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g crumbled honeycomb
Preheat the oven to 180C and grease a large glass pyrex or baking dish.
To make the fruity filling
Slice the peaches and the apricots and throw them into the baking dish. No need to peel the fruit. Mix the sugar, cinnamon and nutmeg and sprinkle over the fruit.
To make the biscuit topping
Melt the coconut oil (or butter) and mix in a bowl with the flour, sugar, vanilla, baking powder and salt until it forms a nice biscuit dough.
Grab a handful of dough at a time and make rough round biscuit shapes with your hands and lay on top of the fruity base.
Whack it in the oven for 25 minutes watching to make sure it is getting a lovely golden colour. Add the crumbled honeycomb and bake for a further 5 minutes - careful, this stuff burns fast.
Serve lovely fuity dollops to your waiting guests with a good old serving of vanilla ice cream and enjoy!