Looking for a dessert that ticks all the boxes? A cobbler will give you hearty scones, a tart fruity filling and all the sweetness you’ll need for a winter dessert.
Serve it warm with dollops of cream or ice cream, and a sprinkling of cinnamon sugar on top.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced.
In a large bowl, toss pears, raspberries, blueberries, flour, caster sugar, lemon juice, cinnamon and ginger. Transfer to a 2-litre oval baking dish.
For scones, in a medium bowl combine flour, sugar, baking powder and cinnamon. Add butter and toss to coat. Using fingertips, rub in butter until mixture resembles coarse crumbs. Make a well in the centre and add milk all at once. Using a flat-bladed knife, stir just until dough just comes together.
Turn dough out onto a lightly floured surface. Knead gently until dough holds together. Pat or lightly roll dough into an 18cm circle, about 1.25cm thick. Cut with a floured 4cm square or round cutter, rerolling scraps as needed.
In a microwave-safe bowl, melt the butter. Place raw sugar in a small bowl. Brush tops of scones with melted butter, then dip in sugar. Place scones sugar side up, on fruit mixture (see Cook’s Tip). Dust over remaining cinnamon using a fine-mesh sieve.
Bake for 40–45 minutes or until bubbly and the top is golden. Loosely cover with foil for the last 10 minutes if necessary to prevent overbrowning. Set aside to cool on a wire rack for 30 minutes before serving.
For the cinnamon whipped cream, using a mixer on medium speed, beat the cream, icing sugar, vanilla and cinnamon in a medium bowl until soft peaks form. Serve the cobbler topped with cinnamon whipped cream.
Cook’s tip
If you have more scones than will fit on the cobbler, place them on an oven tray lined with baking paper. Bake the cobbler until golden brown, about 10–12 minutes.
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