So it’s getting cold.
And I don’t like it.
And the list goes on.
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.
And I’m in denial.
I don’t want to accept that we’re already more than halfway through autumn. Nor do I want to face that winter is right around the corner.
So I’m still baking with summer fruit.I have no idea how it’s still in the stores, or where the peaches and strawberries are coming from in late April, but if they’re there, I’m certainly going to be baking with them.
And making crumbly, oaty, fruity, cobblers.
I absolutely, absolutely LOVE this crumbly, cobbler-style dish.
I was eating this baby for breakfast with yogurt, straight out of the baking dish for lunch, and in heaped bowlfuls for dessert.
I love the baked strawberries and the peaches work with them beautifully.
The topping is like an oaty, crisp crumble around the edges, like a flapjack, while the middle is a softer, cobbler-style pastry.
It was baked fruit love, and I really want summer fruit to stick around a little longer so I can bake this thing over and over again.
- 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.