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Gluten-Free Fruit Cobbler Infused with Black Currant Rooibos Tea

Gluten-Free Fruit Cobbler Infused with Black Currant Rooibos Tea

BY

Delicious and fruity

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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  • 1 Carmien Black Currant rooibos tea bag
  • 2/5 C (100 ml) boiling water
  • 1 large Granny Smith apple, peeled, cored and cut into cubes
  • 125 g raspberries
  • 5 nectarines, pips removed and cut into slices
  • 5 Tbsp (75 ml) castor sugar, plus extra for dusting

Topping

  • 90 g butter, chilled
  • 225 g gluten-free self-raising flour
  • 70 g castor sugar
  • a large pinch of salt
  • ½ C (125 ml) buttermilk

Preheat the oven to 190 °C.

Steep the tea in the boiling water.

Place the fruit in a pan with the castor sugar and a good dash of the Black Currant rooibos tea. Cook gently until the juices begin to run from the raspberries. Transfer to an ovenproof dish or into individual ovenproof cups.

Prepare the topping by rubbing the cold butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the castor sugar and the salt, and mix into the flour mixture. Add the buttermilk and work through to form a loose scone-type mixture. Spoon the topping over the hot fruit and dust with a little castor sugar. Bake for 30 minutes, or until golden brown.

Serve hot with double-thick cream (optional).