James Martin's cherry and macadamia nut cobbler recipe
Some people think a cobbler is the same as a crumble but it’s the top that makes them different. The UK crumble has a loose crumbly topping, as opposed to the US cobbler, which uses dough for a thicker, biscuit-like top. You can make this with almost any fruit, from apples to mulberries. Serve with double cream, ice cream or some crème fraîche.
Ingredients
- 1 kg cherries, pitted
- 25 g butter, diced
- 1 orange, finely grated zest only
- 100 g macademia nuts, roughly chopped
- 75 g caster sugar
- 50 g sultanas
- 275 g plain flour
- 2 tbsp baking powder
- 3 tbsp cornflour
- 125 g butter, diced
- 3 tbsp caster sugar, plus extra for sprinkling
- 2 tbsp double cream
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 5
Step-by-step
- Start by making the topping. Sift the flour, baking powder and cornflour into a large bowl. Rub in the butter until the mixture is the consistency of soft breadcrumbs. Add the sugar and 3 tbsp of the cream, roll the mixture into a ball then wrap in clingfilm and leave in the fridge for 10 mins.
- Preheat the oven to 180'C (350'F, Gas 4). Remove the dough from the fridge and roll into a long sausage about 2.5cm in diameter. Slice into discs about 5mm thick and set aside
- Place a frying pan over a high heat. Add the cherries and all the remaining ingredients and sauté for about 5 mins, then tip into a 20 x 27.5cm (8 x 11 inch) overproof dish
- Arrange the cobbler topping on the top of the cherries. Brush with the remaining cream and sprinkle with sugar then bake in the oven for 20 mins or until the pastry is golden brown
Recipe taken from Masterclass: Make Your Home Cooking Easier, published by HarperCollins.
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