Nadiya Hussain's Roasted Fruit Cobbler
The fruit layer at the bottom of this cobbler is the sweet and colourful foundation for my unconventional chocolate coconut cobbles. Delicious to look at, delicious to eat, but satisfyingly simple to make, this dessert is a firm favourite in our house.
|For the fruity layer:|
|melted butter, for brushing the dish|
|a small handful of||fresh mint, chopped|
|For the cobbler:|
|150g||unsalted butter, softened|
|50g||chocolate chips, or roughly chopped chocolate|
|a sprinkling of salt|
|50g||milk chocolate, melted|
You will need: a medium roasting dish, about 25 x 30 x 5cm.
Start by getting a medium roasting dish, about 25 x 30 x 5cm. Brush the base generously with butter.
Preheat the oven to 190°C/fan 170°C/gas 5.
Cut the plums and peaches into quarters, remove the stones and drop the flesh into a large bowl. Sprinkle over the sugar and cornflour and mix through until everything is evenly coated. Pour the mixture into the prepared dish and level off. Sprinkle in the blueberries and zest the lemon on top, making sure you get it all over. Finally, scatter the mint over, pushing the leaves in a little so they don’t burn when baked.
Now, make the cobbles by adding the butter to a bowl with the sugar and the eggs and mixing by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix through until you have a stiff cake batter. Add the choc chips and mix them through.
Take an ice cream scoop or use two tablespoons and dollop the mixture sporadically all over the fruit, leaving little gaps in between.
Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy!
We like to eat this with ice cream and a drizzling of melted milk chocolate.
Best eaten straight away but will keep in the fridge for 2 days.