Preperation time: 20 minutes plus cooking
Play around with this delicious recipe by substituting plums for other stonefruit or using a mix of different stonefruits and omitting the berries (if using only stonefruit reduce the amount of sugar by 1/4 cup as peaches, nectarines and apricots are sweeter)
1 tablespoon cornflour
3/4 cup caster sugar
6 plums plums cut into 4 cm wedges
2 punnets blueberries
1 1/2 cups plain flour
2 teaspoons baking powder
2 large pinches of salt
110 grams of cold butter roughly cut into small pieces
3/4 cup cold double cream
2 tablespoons caster sugar for cobbler topping
2 tbspns double cream for cobbler topping
Preheat oven to 180 C
Whisk together cornflour and 3/4 cup sugar. Add fruit and mix. Spread into 20cm approx square baking dish.
Mix 2 tbspns caster sugar, flour, baking powder and salt until combined (or combine in a food processor)
Add butter and crumble with hands until mixture resembles coarse breadcrumb (or pulse in a food processor)
Add cream and mix until just combined into one large ball (or use a bamix or food processor).
Roll batter into 8 balls and then spread evenly over fruit and slightly flatten tops, brush with double cream.You can make up to this point up a few hours in advance and leave in fridge until ready to cook.
Sprinkle top of cobbler with the 2 tablespoons of caster sugar and place in oven and cook for 45 minutes to 1 hour until top is golden and cobbler is cooked (it should be biscuity and scone like).
Serve warm or at room temperature with double cream and or icecream.