Tuesday, February 2, 2010

Fruit Cobbler

Made with fresh nectarines from a dear friend's tree (thanks J.B.!)

This is a recipe of mine originally created from a Choose Your Own Adventure Cooking session, now I use it often, you can use any fresh stone fruit, or use tinned fruit if that's what you have on hand!

Cream 1/2 cup of butter and 1/2 cup of sugar.
Add alternately 1/2 cup milk and 1/2 cup plain wholemeal flour, 1/2 cup plain flour & 3/4 teaspoon bicarb sifted in with the flour.
Add a small dash of vanilla extract.
Spread the mixture into a greased pie dish:
Next, add your fruit. I used nectarines. Just place them on top of the base mixture. The flesh of the nectarines looked a little green but they tasted lovely and sweet, definitely ripe. Maybe it's the type of nectarine?
Sprinkle some brown sugar and some shredded coconut on top (sorry, I'm a bit vague about the quantities...not very much, okay? Like in the pic! It's probably a heaped tablespoon or so of brown sugar, and about the same of coconut. I think. Lol. I'm clearly not qualified to hand out recipe advice!)

Bake it at 200 degrees C for about 20-25 minutes. If the middle is still gooey, it's not ready. If the crust is burnt, you cooked it too long!
I was planning to take a lovely shot of it when it came out of the oven looking all golden delicious, but I was too slow. It's the quick and the dead around here after dinner! I managed to shove some kiddies out of the way and take this pic for you:
It's delicious served warm with ice cream. Yum!


  1. Oh, YUM, could you please not make me drool at this time of night?! OK, next time I see some dodgy-but-ripe stone fruit I'll buy a heap and make this. Looks easy and delicious.

  2. Delicious!! Congratulations, you won the Posie January GIVEAWAY. Please email me your postal address. Yippee, love Posie


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