18 south 3 berry deep dish cobbler

A classic American dessert - hot berries with a scone topping.  Serve warm with cream, yoghurt, or ice cream.

INGREDIENTS	METHOD	MAKE THIS WITH ...
For the Fruit base: 1 packet 18 south 3 berry mix  1 apple (or peach) peeled and diced 50g caster sugar 50g butter, diced   For the Topping: 125g butter, chilled and diced 300g self raising flour 100g caster sugar 200ml buttermilk 2 tablespoons raw or brown sugar	Pre-heat oven to 190°C.   Fruit Base:  Place 18 south berries and diced fruit in a deep dish pie dish and stir through sugar and butter. Topping:  Rub butter into flour until the mixture looks like breadcrumbs.  Add sugar and mix well.  Lightly mix in the buttermilk until it forms a soft moist dough.  Place spoonfuls on top of the berries – leave a little space between each one for the topping to spread.  Sprinkle with sugar. Bake for approx 35 minutes.  It will be cooked when a knife pushed into the centre of the topping comes away clean.