This cobbler makes the most of summer’s bounty, with beautiful apricots the star of the dish.
½ cup raw pecans (Nut Trek, Shop 55-56, Dairy Hall)
1 cup plain flour (M&G Caifa, Shop 51-54, Dairy Hall)
1½ tsp baking powder (Nut Trek, Shop 55-56, Dairy Hall)
1⅓ cup raw sugar (M&G Caifa, Shop 51-54, Dairy Hall)
½ tsp salt (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 tsp cinnamon (Green Valley Spices, Stalls 36-40, B Shed)
⅓ cup unsalted butter, melted (Curds and Whey, Shop 12-13, Dairy Hall)
½ cup milk, at room temperature (Market Organics, Stalls 45-55, I Shed)
1 egg, at room temperature (The Chicken Pantry, Shop 85-86, Dairy Hall)
4 cups fresh apricots, stones removed and cut into quarters (The Fresh Pear Fruit Supply Fruit Supply, Stall 20, B Shed)
squeeze lemon juice (Fruit & Veg Supply, Stalls 21-25, H Shed)
Preheat oven to 180°C.
Toast pecans on a baking tray in the oven for 6 minutes, giving the tray a good shake about halfway through cooking time. Remove from the oven, leaving it on and turning the heat up to 200°C as you do, and allow cool. Once the pecans are completely cool, whiz them in a food processor until finely ground.
Put ground pecans in a bowl with the flour, baking powder, 1 cup of the sugar, salt and cinnamon. Combine well.
In a separate bowl, whisk together butter, milk and egg. Stir into the dry ingredients. Grease a heavy-bottomed frypan that can go in the oven, and pour in batter.
Combine apricots, remaining ⅓ cup sugar and lemon juice in a bowl.
Spread apricots over the batter, and bake at 200°C for 35-45 minutes or until golden-brown and cooked through. Leave to rest in pan for approximately ½-1 hour before serving.
Serve with vanilla ice cream.