Fruit and Marzipan Cobbler

cook 30 mins
  • 500 g (1 lb) mixed fruit, such as mango, plums, peach, pineapple and apricots, roughly chopped
  • 125 g (4 oz) marzipan, coarsely grated
  • 75 g (3 oz) plain flour, sifted
  • 1 teaspoon baking powder
  • 50 g (2 oz) cold unsalted butter, diced
  • 25 g (1 oz) caster sugar
  • 50 g (2 oz) ground almonds
  • pinch of salt
  • 1 large egg, lightly beaten
  • toasted flaked almonds
  • double cream, to serve
  • Gently mix together the fruit and 75 g (3 oz) of the marzipan in a bowl, then tip into a round ovenproof dish, about 20 cm (8 inches) in diameter and 4 cm (1 3/4 inches) deep.
  • Place the flour, baking powder and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar, ground almonds, remaining marzipan and salt and pulse until just combined. Add the egg and pulse briefly to form a soft dough.
  • Top the fruit with spoonfuls of the dough and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until risen and golden. Scatter with flaked almonds and serve with cream.
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