Plum, fennel and pine nut cobbler
1.2kg mixed plums, pitted and cut into wedges
⅓ cup (115g) honey, plus extra to serve( optional) 1 tablespoon vanilla bean paste
1 tablespoon cornflour (cornstarch)
½ cup (80g) pine nuts
1 cup (130g) white spelt flour
3 teaspoons baking powder
⅓ cup (30g) rolled oats
½ teaspoon fennel seeds, crushed
⅓ cup (75g) raw caster (superfine) sugar
50g cold unsalted butter
1 cup (250ml) buttermilk natural Greek-style (thick) yoghurt, to serve Preheat oven to 180°C (350°F). Place the plums, honey, vanilla and cornflour in a medium bowl and gently toss to combine. Spoon into a 30cm (2 litre) oval ovenproof dish and place on a baking tray.
Place ¼ cup (40g) of the pine nuts in a small food processor and process until finely chopped. Place the ground pine nut, flour, baking powder, oats, fennel seeds, sugar and butter in a medium bowl and rub the mixture together with your fingers to combine. Add the buttermilk and mix until just combined. Spoon the topping over the plum mixture. Chop the remaining pine nuts and sprinkle over the cobbler. Place on a baking tray and bake for 50 minutes or until bubbling and golden. Serve with yoghurt and honey, if using. SERVES 6–8.