A cobbler is simply stewed fruit with pillow-like scones baked on top. The scones bake on top of the fruit, which enables them to soak up some of the delicious fruit syrup.
Serves 6
Cooking time 45 min
Preparation time 45 min
Skill easy
300g rhubarb, cut into 3cm lengths
400g strawberries, hulled and cut in half
1 orange, zest and juice
½ cup sugar
1 Tbsp cornflour
Scone dough
1 ½ cup self raising flour
70g butter, cold
2 Tbsp polenta
¼ cup sugar, plus extra for dusting
Pinch salt
1 cup milk (approx)
Method
Preheat the oven to 190°C (170°C fan-forced)
Combine the fruit, orange zest and juice, sugar and cornflour together in a bowl. Pour into a 20cm round oven-proof dish.
Bake for 12 minutes.
To make the scone dough, add the flour and butter to a bowl and rub in the butter with your fingertips until incorporated.
Add the polenta, sugar and salt. Mix to combine.
Add ⅔ of the milk. I use a bread and butter knife for this to cut into the mix.
If the dough is coming together and no dry parts are left behind then you have enough milk. The mix should be moist but not wet and certainly not dry. If dry, add more milk until the dough comes together.
Turn out on to a lightly floured work surface and gently bring together.
Pat the dough out 2cm thick. Using a 2cm round cutter, cut out as many rounds as possible. With the remaining dough, gently bring back together and repeat as above.
Place the rounds of dough over the fruit. Allowing space between each.
Brush the tops with a little milk and sprinkle over a dusting of sugar.
Bake for 25-30 minutes.
Cool slightly before eating. It is fantastic with whipped cream and vanilla ice cream.
