Enjoy juicy apricots year round in this baked cobbler dessert with a golden topping.
Ingredients
- 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
Method
- Step 1Preheat 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 2Combine 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 3Combine 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 4Bake for 35 minutes or until golden and cooked through. Serve immediately.
- High fibre
- High protein
- Vegetarian
Nutrition
2113 kj
Energy
23g
Fat Total
15g
Saturated Fat
8g
Fibre
10g
Protein
120mg
Cholesterol
279.56mg
Sodium
26g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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