So… firstly before we start I tell you all about this incredible Aperol & Apricot Cobbler, I need to tell you that I’ve changed my subscription feed from Feedburner (which is now obsolete) to Follow.It. Hopefully this won’t effect you in anyway but do let me know if you don’t get the emails any more. Oh and if you don’t subscribe yet then please do!
So this Aperol & Apricot Cobbler is another pudding for the wonderful boys over at The Red Lion Inn in Raithby. Initially I wanted to make a peach cobbler because peaches are so wonderfully sweet and in season at the moment but when I went to the fruit shop there were none in. But what I found were some glorious apricots and some very sweet nectarines so these have gone in too. I was thinking about how to make this dish a little more sophisticated and then it hit me that Aperol, with its herbal and orange kick would complement it perfectly.
for the cobbler
- 100g self-raising flour
- 50g ground almonds
- 50g cold butter – cubed
- 50g caster sugar
- 1 egg – beaten
- 2 tablespoons milk
for the stewed fruit
- 6 apricots – quartered
- 3 nectarines – quartered
- 4 tablespoons Aperol
- 1 teaspoon fresh lemon thyme
- 1 tablespoon runny honey (more if you have a sweet tooth)
I’ve used 6 ramekin style dishes but this would also work in a 25cm x 15cm oblong enamel pie dish which I’ve buttered. Preheat the oven to 180°C
Gently heat a shallow casserole pan and melt a knob of butter, then place the apricots and nectarines into the pan. Pour in a healthy splash of Aperol, the honey and then sprinkle over the fresh lemon thyme. (Regular thyme would work too.) Stir to combine. Let everything gently bubble away for cook about 6 mins on a medium to low heat, staring regularly. You want them to soften slightly but not turn to pulp. Once they’re like this, set them aside whilst you make the cobbler.
To make the cobbler, place all the dry ingredients into a large bowl and rub them together with your fingertips until you have a breadcrumb texture, pour in the egg and milk measure and, with your hand shaped like a claw, bring everything together to form a dough. It will be relatively wet, like a wet scone dough mix.
Pour the stewed fruit into the buttered dish, then dollop the cobbler mix over the top in large spoonfuls. I prefer 6 rough dollops randomly placed over the top as I think it has more of a rustic aesthetic… but you can be as measured as you feel comfortable with and don’t worry if there are a few gaps – the mixture will blend together a bit more once it’s cooked.
Bake in the oven for 30–35 minutes or until golden brown on top and the fruit is soft and bubbling.
For more dessert recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!
