And I don’t like it.
Instead, it’s rainy, the sun goes down super early, the heater is on and I’m back to wearing two pairs of socks to bed.
I was eating this baby for breakfast with yogurt, straight out of the baking dish for lunch, and in heaped bowlfuls for dessert.
The topping is like an oaty, crisp crumble around the edges, like a flapjack, while the middle is a softer, cobbler-style pastry.
- For the fruit filling:
- 2 large peaches
- 2 punnets strawberries (500g, 1 pound)
- ¼ cup caster (superfine) sugar
- 1½ tbsp tapioca flour (or arrowroot or cornstarch)
- Pinch of salt
- For the flapjack topping:
- 1 cup plain flour
- 1 cup rolled oats
- ¼ cup brown sugar
- ¼ cup white sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 150g unsalted butter (5 oz)
- ¼ cup cream
- 2 tbsp maple syrup
- Preheat the oven to 180 C (350 F) and lightly butter a 10 inch pie dish.
- To make the filling, peel the peach and dice it into 1cm cubes. Hull and halve the strawberries.
- Combine the peaches, strawberries, sugar, tapioca and salt in a large bowl.
- Arrange the fruit filling in an even layer over the base of the pie dish. Set aside.
- To make the flapjack topping, mix together the flour, oats, both sugars, baking powder and salt in a large bowl.
- In a small bowl, microwave the butter until melted. Mix in the cream and maple syrup.
- Pour the butter mixture over the oat mixture, and stir to combine.
- Spoon the flapjack topping over the fruit and spread it out evenly using the back of a spoon.
- Place the pie dish on a tray and bake for 40 minutes, until golden. Serves 8.
- Happy baking!
The flapjack topping is adapted from Good Things to Eat via Technicolour Kitchen.