Apricot cobbler



  • 2 x 410g cans apricot halves in natural juice
  • 1 teaspoon finely grated orange rind
  • 1 cup sifted self-raising flour
  • 1/3 cup sifted plain flour
  • 2 tablespoons caster sugar
  • 100g chilled unsalted butter, cubed
  • 1 lightly beaten egg
  • 1/3 cup milk


Step 1


Preheat oven to 180°C. Lightly grease a 4-cup ovenproof dish. Combine apricot and orange rind. Spoon into the greased dish and set aside.

Step 2

Combine flours, and caster sugar in a large bowl. Add butter, and use your fingertips to rub butter lightly into the flour until the mixture resembles breadcrumbs.

Step 3

Combine egg and milk in a separate bowl. Make a well in the centre of the flour mixture and pour in the egg mixture. Stir until dough-like then place heaped tablespoonfuls on top of the apricots to cover them entirely.

Step 4

Bake for 35 minutes or until golden and cooked through. Serve immediately.

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