Tamarillo and apple cobbler

This comforting dessert is perfect for winter, with its combination of bubbling, baked fruit with fluffy scone-like dumplings sitting on top. Best served with ice cream, and plenty of it.

Serves 4

3 (300g) large tamarillos

3-4 (500g) apples, peeled, deseeded, cut into bite-sized chunks

75g butter

75g sugar

½ tsp ground cinnamon

Cobbler

200g flour

80g oats

100g sugar

1 Tbsp baking powder

Pinch salt

75g butter

1 egg

100ml milk (approx)

Method

Preheat the oven to 190degC.

Using the tip of a sharp small knife, cut a small cross on the tip of the tamarillo (this will help with peeling). Place the tamarillos in a heat proof bowl and pour over boiling water so they are covered. Leave them for five minutes. Drain and peel the skin from the tamarillos. Remove the ends and cut the tamarillo into large pieces. Set aside.

Place the apples, butter and sugar into a medium-sized saucepan. Cook over medium heat for five minutes. Add the tamarillos and cinnamon and continue cooking for a further five minutes.

Pour the cooked fruit into a 18-20cm diameter oven proof dish. Set aside.

To make the cobbler. Add the flour, oats, sugar, baking powder and salt together in a medium-sized mixing bowl. Stir to combine.

Rub in the butter until it resembles coarse crumbs.

Mix the egg with milk and add half to the dry ingredients. Gently mix together, add a little more wet ingredients until the dough comes together.

Turn out on to your work bench with a sprinkle of flour. Gently bring the dough together to form a flat, yet thick ball.

Using a 5-6cm cookie cutter, cut eight rounds (approximately).

Place the dough rounds evenly over the surface of the fruit. Allowing plenty of space between each.

Bake in the preheated oven for 30-40 minutes or until the cobblers are risen and golden.

Cool for five minutes before eating.