|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|
|1 splash||Apple juice|
|1 cup||Self raising flour, a generous one|
|⅓ cup||Caster sugar|
|1 tsp||Grated nutmeg|
|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|
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- 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.