Roast Vanilla Stone Fruit & Caramel Cobbler Crisp
Equipment
- Large bowl
- Ovenproof dish
Ingredients
- 125 g plain flour
- 100 g jumbo oats
- 220 g light brown sugar
- 2 tsp baking. powder
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 100 g butter cubed
- 100 g milk
- 1 egg
- 1 tbsp vanilla bean paste
- 400 g nectarines
- 400 g peaches or apricots
- 1 tsp cornflour
- 2 tbsp maple syrup
To serve
Instructions
- Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5
- To make the topping, in a large bowl, stir together the flour, oats, 3/4 of the brown sugar, baking powder, cinnamon, and salt. Rub the butter into the dry mix until you have a breadcrumb-like texture then add the milk, egg and vanilla, mixing until just combined.
- In a bowl, toss the stone fruit with the remaining sugar, the cornflour and maple syrup.
- Place the fruit into an ovenproof dish and add the topping. Bake for 50-55 minutes, until the topping is set and the edges begin to brown.
- Remove from the oven and allow to cool for at least 15 minutes then serve warmed or at room temperature with ice cream on top.
Notes
If you spot any stone fruit while out grocery shopping, grab some and try this Roast Vanilla Stone Fruit dessert with a sweet Caramel Cobbler Crisp.
Nutrition
Calories: 806kcal
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