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Desserts · Recipe No. 324

Seasonal Fruit Cobbler

A simple, delicious cobbler with strawberries and apricots, though any seasonal fruit works. Perfect with ice cream or whipped cream after a rainy weekend.

1 min read

Rain, rain, rain. That's how my weekend went by. Despite everything, it was a really nice weekend, quiet, full of tasty food and time spent with my family.

Before the weekend I couldn't decide what delicious thing to offer you, and I chose (or rather, my fans on Facebook chose) Pavlova, so now it's time for another sweet treat, simple and super tasty.

cobbler

This cobbler can be made with any seasonal fruit. The original recipe uses rhubarb and apples, but I swapped them for strawberries and apricots. I also recommend it with other seasonal fruits.

cobbler

Directions:

Preheat the oven to 190°C (375°F) and grease a baking dish of about 15x20 cm with butter.

Wash the strawberries, cut off the stems, and cut them into smaller pieces (depending on their size). Wash the apricots, remove the pits, and cut them into 4 pieces. Then mix the fruit with the cranberries, sugar, and flour, add the elderflower syrup, mix again, and arrange everything in the prepared dish. The fruit should completely fill the dish; you can add more if needed.

Prepare the topping:

Mix the flour with the sugar, baking powder, nut brittle, and salt. Add the almond paste and butter and chop finely until you get something like a crumble. Add the cream and mix just until the ingredients come together. Using a teaspoon, spoon the dough onto the fruit, forming little balls. Sprinkle with a tablespoon of sugar and bake for about 35-45 minutes, until the top is golden brown (if it's browning too much, cover it with aluminum foil). Let it cool slightly before serving. You can serve it with ice cream, whipped cream, or just as it is.

Enjoy!

Recipe from Bajaderka, with my changes.