Serves 6
Cobbler is the new crumble, apparently. The topping is a clumsy scone mixture that rises during the bake. Leave nice gaps between the spoonfuls, so that the fruit can seep out in between the ‘cobbles’. We are using coconut oil here instead of the traditional butter, to rub into the flour. This is easier if the oil is solid, so pop it in the fridge for 30 minutes before using if it feels a little soft at room temperature. The sharpness of the fruit is up to you, though it is often part of the charm of this pudding, especially if you use traditional cooking apples.