Sunday, 29 January 2017

Peach and Strawberry Cobbler

6 med. peaches, peeled and sliced or/ equivalent amount of lightly stewed rhubarb
a good handful of ripe strawberries, halved
1 capful rose water
3 Tbl. lemon juice
1 level Tbl. honey
1 1/4 cups whole wheat flour (for gluten free, use 1/2 almond meal + 1/2 buckwheat flour)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbl. butter
1/2 cup milk
1/3 cup honey

Preheat fan forced oven to 180C
Cut fruit into a pyrex dish. Add lemon and honey and rose water. Stir into fruit.

To prepare topping :

Stir together dry ingredients. 
Add butter and rub in to coarse crumbs.
Combine milk and honey and stir into flour mixture.
Cover the fruit with the topping.

Bake 30 - 35 minutes.

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