elderflower berry cobbler
- 8 cups (1kg) frozen mixed berries
- 2 tablespoons cornflour (cornstarch)
- 1 tablespoon chia seeds
- ¼ cup (60ml) elderflower cordial
- 1–2 tablespoons raw caster (superfine) sugar, for sprinkling
coconut topping
- ¾ cup (110g) plain (all-purpose) wholemeal (whole-wheat) flour
- ¾ cup (110g) plain (all-purpose) flour
- 1 cup (80g) desiccated coconut
- ¾ cup (110g) coconut sugar
- 3 teaspoons baking powder
- 100g cold unsalted butter, chopped
- ¾ cup (180ml) buttermilk
- 3 teaspoons vanilla extract
- Preheat oven to 180°C (350°F).
- Place the mixed berries, cornflour, chia and elderflower cordial into a deep 12-cup-capacity (3 litre) round baking dish and mix to combine.
- To make the coconut topping, place the flours, coconut, coconut sugar and baking powder in a bowl and mix to combine. Add the butter and rub the mixture together using your fingertips to combine. Add the buttermilk and vanilla and mix to combine.
- Add spoonfuls of the coconut topping over the elderflower berries and sprinkle with caster sugar. Bake for 1 hour or until puffed and golden. Serve warm. Serves 6
© DONNA HAY GROUP
