Fruit Cobbler

Ingredients

• 2  apricots sliced
• 6 servings glug balsamic vinegar good
• 1 pint blackberries 
• 1 pint blueberries 
• 4 ounces butter chilled
• 130 milliliters buttermilk 
• 1  pears cored sliced
• 1 pint raspberries 
• 1 stick rhubarb 
• 1 large pinch salt 
• 225 grams self-rising flour 
• 5 tablespoons sugar 
• 70 grams sugar 
• 6 servings whipped cream 

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 375 degrees F (190 degrees C/gas 5).
2. Put the fruit into a pan with the sugar and the balsamic vinegar.
3. Put the pan over the heat, and cook gently, until the juices begin to run from the berries.
4. Pour into an ovenproof dish.
5. Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs.
6. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture.
7. Roll balls of the dough and place randomly over the hot fruit.
8. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown.
9. Serve with vanilla ice cream.