PEACH AND STRAWBERRY FLAPJACK COBBLER
- 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!
Recipe by Butter Baking at https://www.butterbaking.com/2013/04/22/peach-and-strawberry-flapjack-cobbler/
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