Apricot Blueberry Rolled Up Cobbler

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!!!!

Apricot Blueberry Rolled Up Cobbler

adapted from Peabody

Syrup

250ml water

1 empty vanilla pod

100gm sugar (1/2 cup)

Dough

180gm self raising flour (1 ½ cups)

1 tsp vanilla extract or seeds from 1 vanilla

60gm cold butter (1/4 cup)

80ml milk (1/3 cup)

60gm melted butter (1/4 cup)

2 Tbsp soft brown sugar

Fillings (It called for 3 cups of berries, but I just used less than 3 cups, anyway, just be generous and make sure the rolled out dough was spread well with fruits, with no empty spots )

250gm apricots

50gm blueberry

A few dark cherries

1. Prepare syrup. Bring water, empty vanilla pod and sugar to a boil. Turn off the heat and let it steep until time of use. This step can be done ahead of time.

2. Prepare dough.Combine cold butter, and flour. Rub until it look like crumbs.

3. Put in milk and press it lightly to become a ball of dough ball.

4. Put dough between 2 sheets of plastic or baking paper and roll out to become a rectangle (11X9 inch, I just rolled it out the size of my plastic cutting board)

5. Put rolled out dough into freezer.

6. Meanwhile, prepare fruits, rinse and cut small.

7. Take dough out from freezer. Peel upper sheet and place it back on. Flip dough to have the upper sheet of plastic facing down now. Peel lower sheet (now on top) and scatter fruits around, leaving 1 inch from both long sides.

8. Hold lower sheet of plastic and roll up like a swiss roll. Wrap the plastic sheet around like a swiss roll for sale in the bakery.

9. Put roll into freezer and freeze for 10-15 minutes, to firm up and ease cutting later.

10. Meanwhile preheat oven to 160/180C.

11. Melt butter and put into baking dish (9 inch pie dish, but I used 9X6 baking dish).

12. Bring roll out from freezer and slice into 1 inch thick slices and arrange onto baking dish. (I cut 12pcs)

13. Fish out vanilla pod and pour syrup over the dough and bake for 45 minutes or until lightly golden.

14. Remove cobbler from oven and sprinkle 2 Tbsp of brown sugar and bake again for another 10-15 minutes until cobbler turns golden.

15. Serve warm.