Individual sweet crumbles served in our Fruit Cocottes, each topped with fresh seasonal fruit and a finishing touch of your choice – a drizzle of honey, a pour of caramel, or a sprinkle of fresh herbs.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
Biscuit Topping (makes 1 cobbler):
- 60g plain flour
- 25g caster sugar
- ¾ teaspoon baking powder
- ½ teaspoon fine salt, plus extra for sprinkling
- 28g cold butter, cut into small cubes
- 14g butter, softened
- 60ml cold buttermilk
- 1 teaspoon vanilla extract
- Vanilla ice cream, to serve
Blueberry-Lemon Filling:
- 225g blueberries
- 2 tablespoons (30g) honey
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Salted Caramel Peach Filling:
- 225g sliced peaches
- 2 tablespoons (25g) dark brown sugar
- 2 teaspoons (10g) molasses or black treacle
- ½ teaspoon salt
Strawberry–Thyme Filling:
- 225g chopped strawberries
- 2 tablespoons (25g) caster sugar
- 2–3 sprigs thyme
- ½ teaspoon fine salt
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Method
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1Preheat oven to 190°C (170°C fan).
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2Make the biscuit topping: In a medium bowl, combine the flour, caster sugar, baking powder and salt. Add the cold cubed butter and rub it into the flour with your fingertips until you have small, flat pieces. Stir in the buttermilk and vanilla until just combined — the dough should be sticky.
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3If too dry: add a splash more buttermilk.
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4If too wet: add a little more flour.
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5Chill in the fridge while preparing the filling.
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6Prepare the dish: Butter the inside of the Le Creuset Stoneware Fruit Cocotte with the softened butter.
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7Make the filling: In a bowl, combine your chosen filling ingredients and stir until the sugar has dissolved slightly.
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8Assemble: Spoon ¾ of the fruit mixture into the dish. Add the chilled biscuit dough to the top. Spoon the remaining fruit over the dough, gently pressing some into it. Sprinkle with about 1 teaspoon of caster sugar. Bake for 35–40 minutes, until the topping is golden and cooked through.
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9Cool slightly (about 5 minutes), then serve warm with vanilla ice cream.
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