SERVES 6 PREP 15 minutes COOK 35 minutes
INGREDIENTS
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
METHOD
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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