Greengage and pistachio cobbler
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 750g Greengages de-stoned and halved
- ½ Orange zest
- A good squeeze of honey
- ½tbsp Cinnamon
- 200g Self raising flour
- 150g Caster sugar
- 60g Pistachios (unshelled)
- 75g Unsalted butter
- 125ml Whole milk
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Tip the plums into an ovenproof dish, then cover with with the honey, zest, cinnamon and 50g sugar. Give it all a gentle shake, then pop in the oven to warm while you make the topping.
- STEP 2
Using a food processor, blitz 50g of the pistachios to a fine consistency. In a large bowl, mix together the flour, nuts and remaining 100g of sugar. Grate in the butter, then use your fingertips to gently rub everything together into a fine, breadcrumb-like mix. Stir in the milk to form a thick, doughy batter.
- STEP 3
Roughly chop the remaining nuts then take the fruit out of the oven. Spoon large blobs of the cobbler mix on top, scatter with pistachios and bake for 30-40 minutes (or until nicely browned and a skewer comes out of the topping clean).