Red Fruit Passion Fruit Cobbler Recipe

Name: Red Fruit Passion Fruit Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen); 4 tablespoons caster sugar; For the topping; 200 g plain flour; 1 1/2 tablespoons baking powder; 1 pinch salt; 50 g caster sugar, plus extra for a generous sprinkling on top; 6 tablespoons butter; 120 ml almond milk (this can be cows milk); 1 1/2 teaspoons cinnamon; 1 teaspoon vanilla extract; sliced almonds; For the sweet mascarpone cream; 110 g mascarpone; 110 ml creme fraiche; 25 g icing sugar; To finish; 2 passion fruit

Servings: persons

For the filling
700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen)
4 tablespoons caster sugar
For the topping
200 g plain flour
1 1/2 tablespoons baking powder
1 pinch salt
50 g caster sugar, plus extra for a generous sprinkling on top
6 tablespoons butter
120 ml almond milk (this can be cows milk)
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
sliced almonds
For the sweet mascarpone cream
110 g mascarpone
110 ml creme fraiche
25 g icing sugar
To finish
2 passion fruit

1
Preheat the oven to 200u00b0C and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
2
Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
3
Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand). Sprinkle the scones with sugar and the flaked almonds and bake for 35 - 45 minutes.
4
To make the sweet mascarpone cream:
5
Combine the mascarpone and creme fraiche, stirring until it's lump free. Then add the icing sugar and mix well.
6
To assemble:
7
Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person).

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the filling, 700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen), 4 tablespoons caster sugar, For the topping, and more.

Yes, Red Fruit Passion Fruit Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Fruit Passion Fruit Cobbler

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