Fruit
5 | Apples, peeled and evenly chopped (Main) |
4 | Tamarillos, peeled and evenly chopped (Main) |
2 | Kiwifruit, peeled and evenly chopped (Main) |
1 | Pear, peeled and evenly chopped (Main) |
2 Tbsp | Caster sugar |
1 | Lemon, zest and juice |
2 | Star anise |
1 splash | Apple juice |
Cobbler topping
1 cup | Self raising flour, a generous one |
⅓ cup | Caster sugar |
1 tsp | Grated nutmeg |
¼ tsp | Salt |
100 g | Butter, chopped |
⅔ cup | Desiccated coconut (Main) |
⅓ cup | Chopped walnuts |
½ cup | Plain yoghurt, whisked with 1 egg and the zest and juice of 1 lemon (Main) |
1 | Beaten egg, to wash top of cobbler |
1 bottle | Double cream, for serving |
Directions
- Simmer apples, tamarillos, kiwifruit and pear with caster sugar, lemon zest and juice, star anise and a splash of apple juice until apples are just tender. Cool. Remove star anise and place fruit in a baking dish.
- To make the cobbler topping, into a mixing bowl sift flour, caster sugar, nutmeg and salt. Rub in butter.
- Mix in desiccated coconut and walnuts. Add the yoghurt, egg and lemon mix and stir into dry ingredients to form a wet dough.
- Cover top of fruit with torn pieces of dough, brush with egg wash and bake in a hot oven until fruit is bubbling through the golden top. Serve with thick cream.