RED FRUIT PASSION FRUIT COBBLER

Red Fruit Passion Fruit Cobbler image

Provided by thecreatedkitchen

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen)
4 tablespoons caster sugar
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
110 g mascarpone
110 ml creme fraiche
25 g icing sugar
2 passion fruit

Steps:

Preheat the oven to 200ºC and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
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.
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.
To make the sweet mascarpone cream:.
Combine the mascarpone and crème fraiche, stirring until it's lump free. Then add the icing sugar and mix well.
To assemble:.
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).

Nutrition Facts : Calories 410.2, Fat 18.9, SaturatedFat 11.7, Cholesterol 56.1, Sodium 409.5, Carbohydrate 56.1, Fiber 2.1, Sugar 21.7, Protein 5