[RECIPE IN SHOW NOTES]

What's not to love about stone fruit any time of the year? A good-sized plum, or finely sliced nectarine can round out a classy cheeseboard in a way that we underestimate! Try it! Also on today's episode WHAT IS A RUSTIC COBBLER and more to the point WHAT'S A COBBLER WE CAN MAKE TONIGHT?

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RECIPE

FRUIT 1kg mixture of Californian stone fruit, eg., plums/nectarines/peaches

100g sugar

100g butter

2 tsp vanilla

1 tsp cinnamon

Peel the skin from your peaches, then chop all the fruit into chunky, slightly-bigger than mouth-sized pieces. In a medium saucepan, combine all the 'FRUIT' ingredients and cook for 25 - 30 minutes depending on how soft you like your fruit (I like mine a bit toothsome). Set aside.

DOUGH: Mix 100ml of milk whisked with 1 egg

280g SR Flour

140g cold butter, cut into cubes

140g caster sugar

1/2 tsp cinnamon

Get the flour and butter into a bowl and use your fingertips to combine the two until the mixture resembles breadcrumbs. Add the sugar, cinnamon and (optional) pinch of salt, mix again. Pour in the egg/milk mixture and use a large spoon to gently stir into a shaggy, rustic dough. Don't overmix.

For the one in the pictures, I did this step the night before I cooked it.

When you're ready to cook your cobbler, pre-heat the oven to 170C (fan).

Pour the fruit into the bottom of an oval baking dish. Cover with hockey-puck sized discs of dough in an overlapping cobblestone pattern. (The dough is much firmer and easier to handle if left overnight in the fridge.)

Bake for 35 - 40 minutes. Allow to rest for 5 minutes then serve with whipped cream or regular pouring cream. ENJOY!

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