[RECIPE IN SHOW NOTES] 

What's not to love about stone fruit any time of the year? A good-sized plum, or finely sliced nectarine can round out a classy cheeseboard in a way that we underestimate! Try it! Also on today's episode WHAT IS A RUSTIC COBBLER and more to the point WHAT'S A COBBLER WE CAN MAKE TONIGHT? 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



RECIPE

FRUIT
1kg mixture of Californian stone fruit, eg., plums/nectarines/peaches

100g sugar

100g butter

2 tsp vanilla

1 tsp cinnamon

Peel the skin from your peaches, then chop all the fruit into chunky, slightly-bigger than mouth-sized pieces. In a medium saucepan, combine all the 'FRUIT' ingredients and cook for 25 - 30 minutes depending on how soft you like your fruit (I like mine a bit toothsome). Set aside.



DOUGH:
Mix 100ml of milk whisked with 1 egg

280g SR Flour

140g cold butter, cut into cubes

140g caster sugar

1/2 tsp cinnamon

Get the flour and butter into a bowl and use your fingertips to combine the two until the mixture resembles breadcrumbs. Add the sugar, cinnamon and (optional) pinch of salt, mix again. Pour in the egg/milk mixture and use a large spoon to gently stir into a shaggy, rustic dough. Don't overmix.

For the one in the pictures, I did this step the night before I cooked it.

When you're ready to cook your cobbler, pre-heat the oven to 170C (fan).

Pour the fruit into the bottom of an oval baking dish. Cover with hockey-puck sized discs of dough in an overlapping cobblestone pattern. (The dough is much firmer and easier to handle if left overnight in the fridge.) 

Bake for 35 - 40 minutes. Allow to rest for 5 minutes then serve with whipped cream or regular pouring cream. ENJOY!

[RECIPE IN SHOW NOTES] 
What's not to love about stone fruit any time of the year? A good-sized plum, or finely sliced nectarine can round out a classy cheeseboard in a way that we underestimate! Try it! Also on today's episode WHAT IS A RUSTIC COBBLER and more to the point WHAT'S A COBBLER WE CAN MAKE TONIGHT? 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
RECIPE
FRUIT 1kg mixture of Californian stone fruit, eg., plums/nectarines/peaches
100g sugar
100g butter
2 tsp vanilla
1 tsp cinnamon
Peel the skin from your peaches, then chop all the fruit into chunky, slightly-bigger than mouth-sized pieces. In a medium saucepan, combine all the 'FRUIT' ingredients and cook for 25 - 30 minutes depending on how soft you like your fruit (I like mine a bit toothsome). Set aside.
 
DOUGH: Mix 100ml of milk whisked with 1 egg
280g SR Flour
140g cold butter, cut into cubes
140g caster sugar
1/2 tsp cinnamon
Get the flour and butter into a bowl and use your fingertips to combine the two until the mixture resembles breadcrumbs. Add the sugar, cinnamon and (optional) pinch of salt, mix again. Pour in the egg/milk mixture and use a large spoon to gently stir into a shaggy, rustic dough. Don't overmix.
For the one in the pictures, I did this step the night before I cooked it.
When you're ready to cook your cobbler, pre-heat the oven to 170C (fan).
Pour the fruit into the bottom of an oval baking dish. Cover with hockey-puck sized discs of dough in an overlapping cobblestone pattern. (The dough is much firmer and easier to handle if left overnight in the fridge.) 
Bake for 35 - 40 minutes. Allow to rest for 5 minutes then serve with whipped cream or regular pouring cream. ENJOY!

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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