APRICOT COBBLER

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PREP TIME: 20 minutes

COOK TIME: 35 minutes

SERVES: 5

INGREDIENTS

APRICOT MIXTURE

820 g can apricots

3 tablespoons sugar

125 g butter

1 tablespoon arrowroot

COBBLER

1 cup plain flour

1 teaspoon baking powder

¾ cup sugar

¼ cup polenta

Pinch of salt

110 g melted butter

¼ cup butter milk

METHOD

Step 1

Preheat oven to 180 degrees Celsius

Mix together apricots, sugar, butter and arrowroot in a saucepan

Simmer until the mixture is thick

Step 2

Mix together the flour, baking powder, sugar, polenta and salt in a bowl

Add the melted butter

Add a little of the buttermilk and stir into the dry ingredients

If needed, gradually add more buttermilk and mix until you have the consistency of scones – firm enough to roll into balls. If the mixture becomes too soft, add more flour.

Step 3

Pour the cooked apricots into a pie dish

Take a tablespoon of cobbler mix and roll into a ball with your hands and place on top of the apricots. Continue until the balls of cobbler mix cover the apricots

Step 4

Bake in the oven for 30-35 minutes until the cobbler is brown.

Remove from the oven and allow to cool a little before you serve. Enjoy!