Recipe: White Choc Raspberry FruChoc cobbler
Recipe created by Laura Bakhtiarian (@piecesofme__) for FruChocs
Prep time: 10
Cook time: 50 minutes
- 135g Fruchocs White Choc Raspberry, some halved some whole
- 200g frozen raspberries
- 90g brown sugar
- ½ teaspoon ground cinnamon
- 130g caster sugar, divided 70g & 60g
- 155g plain flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 240ml milk
- 110g unsalted butter
- Vanilla ice cream (optional)
Preheat oven to 180°. Heat a 10-inch cast-iron skillet over medium. Stir together raspberries, brown sugar, cinnamon, 60g of the sugar, in a medium bowl until combined; set aside.
Whisk together baking powder, salt, flour and the remaining 70g sugar in a separate bowl; whisk in milk until combined.
Add butter to preheated skillet, and place in oven. When butter is sizzling and beginning to brown, carefully remove skillet from oven. Pour batter in hot buttered skillet, and immediately spoon berry mixture on top of batter (do not stir), scatter fruchocs around the batter. Return skillet to oven, and bake at 180°F until golden, slightly crisp and bubbly, 40- 50 minutes. Serve with vanilla ice cream, if desired.
Shop the FruChoc range at Coles & Woolworths.