Berry & Chocolate Cobbler



SERVES 6 PREP 15 minutes  COOK 35 minutes


2 cups frozen raspberries
250g strawberries, hulled, halved
2 pears, cored, peeled, chopped
40g butter, chopped, plus 100g
chilled butter, chopped, extra
100g dark chocolate, chopped
1 teaspoon finely grated orange zest
½ cup caster sugar
1½ cups self-raising flour
⅓ cup hazelnut meal
(ground hazelnuts)
¼ cup cocoa powder
1 egg
½ cup milk
Icing sugar, to dust
Thick cream, to serve


1 Preheat oven to 180°C/160°C fan-forced.  Lightly grease a 1.5-litre (6-cup)  ovenproof dish. Place dish on a baking tray.  Combine raspberries, strawberries, pear,  butter, chocolate, zest and half of the sugar  in a bowl. Spoon into prepared dish.
2 Combine flour, hazelnut meal, cocoa  and the remaining caster sugar in a  large bowl. Add extra butter. Rub in the  butter to make crumbs.
3 Whisk egg and milk in a separate bowl.  Make a well in centre of flour mixture;  pour in egg mixture. Stir until a dough  forms; roll dough into 4cm balls (dough
will be quite sticky) and place on fruit  mixture. Bake for 35 minutes or until  cooked. Dust with icing sugar. Serve  cobbler warm with cream.



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