Monday, August 16, 2010
This cobbler looked so cute. Anything spiral always catches my eye. Anything that looks out of the ordinary shouts “Try me”. And I made this cos I have a lot of apricots left from making my jam. I used blueberries and some cherries for colour, and colour always brightens up my day.
You might think, apricot and blueberries are almost at the end of the season now. Actually you can do this with other fruits, such as plums, softened apples, pineapples, or even bananas. Or just wait for southern summer fruits end of the year of you don’t want to wait for next year. As always I omitted the cinnamon and used vanilla. You can refer to my recipe source for the amount of cinnamon to be used. I also reduced half the sugar, cos my apricots are so, so sweet, and I believe 100gm is sufficient. Indeed it is. And I added some freezing steps in the instructions, so that rolling and cutting is a breeze.
You might hesitate about pouring the syrup over a shortcrust pastry and bake it swimming in the pan…. Wondering if it’ll turn soggy. I was very scared too. But I trusted Peabody’s recipe. And it didn’t turn into a nightmare!!! The top was crunchy, middle was cakey and a short layer on the base tasted like pie filling. The experience is phenomenal. It’s like eating fluffy cookie, cake and pie at the same time!!!! See the pic below.
A true true keeper and I’ll try this with bananas next time. I’m sure it’ll be super!!! I wish I could use cinnamon with the bananas… Or I’ll just ask Mike to skip it and I’ll have it all to myself, hahaha!!!!