Plum, fen­nel and pine nut cob­bler

donna hay - Fresh + Light - - Fresh -

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.

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