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Autumn fruit skillet with plums, pears and blackberries with vanilla crème fraîche
Serves 6 Desserts and puddings
Ingredients
- 6 plums
- 3 pears
- 200g blackberries
- juice 1⁄2 lemon
- 6tbsp soft brown sugar
- 1tbsp cornflour
- 150g plain flour
- 2tsp baking powder
- 75g butter
- 120g sour cream
- 1tbsp demerara sugar
For the vanilla crème fraîche
- 150g crème fraîche
- 2tsp icing sugar, sifted
- 1⁄2 vanilla pod, seeds scraped
Method
Use a cast-iron frying pan.
Preheat the oven to 200C/400F/ Gas 6. Halve, stone and thickly slice the plums. Peel, core and thinly slice the pears, then wash and carefully dry the blackberries. Place all the fruit in a bowl, stir in the lemon juice, 4 tablespoons of brown sugar, add the cornflour and stir well to combine. Transfer it to a 11⁄2 litre cast-iron frying pan.
Sift the flour and baking powder into a bowl then rub in the butter to make fine crumbs. Mix in the rest of the brown sugar and sour cream. Work the mixture together to make a sticky dough and spoon mounds of it over the fruit. Scatter over the demerara sugar and bake for 30 minutes.
To make the vanilla crème fraîche, using a wooden spoon, stir the crème fraîche, icing sugar and vanilla seeds together. Dollop on top of the hot fruit cobbler and serve immediately.
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