Strawberry and apricot cobbler

Strawberry and apricot cobbler


  1. Sift the flour, icing sugar and salt into a large bowl.
  2. Add the butter and mix with a round-bladed knife until the mixture resembles fine breadcrumbs (or pulse in a food processor). Pour in the egg and water and quickly mix in, using the knife rather than your hands, until it starts to form large clumps. Add a little more water if needed.
  3. Use your hands to bring the dough together, knead briefly on a floured surface, then form into a disc, wrap in clingfilm and chill for 30 minutes.
  4. Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet on the centre shelf to heat up.
  5. Lightly grease your pie plate or ovenproof dish. On a lightly floured work surface, roll out the pastry to a large circle about 3mm thick, leaving the edges ragged and uneven. Line the dish with the pastry - the edges should just drape over the sides of the dish.
  6. Wash the strawberries and apricots and toss with the caster sugar, cornflour and cinnamon. Pile into the pastry-lined dish and gently bring the excess pastry up over the edges of the fruit, leaving the top open to reveal the fruit in the middle.
  7. Brush the pastry edges with the milk and sprinkle with the 2 tablespoons of caster sugar. Place the dish on the hot baking sheet in the oven and bake for 45-50 minutes until golden brown and the juice is bubbling up. Serve with generous dollops of thick double cream.
  • Recipe from the Higgidy Cookbook by Camilla Stephens is published by Quercus at £16.99
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This is a great recipe for novice bakers and enthusiasts alike. It's foolproof, doesn't need to be perfectly neat and is a lovely way to use up slightly overripe fruit


250g plain flour, plus a little for dusting
50g icing sugar
A pinch of salt
125g very cold butter, cut into small cubes, plus extra for greasing
1 medium egg, beaten
1-2 tbsp ice-cold water
2 tbsp milk, for brushing
2 tbsp caster sugar, for sprinkling
For the filling:
500g strawberries, hulled and cut in half
500g fresh or tinned apricots, halved and stones removed
125g caster sugar
2 tbsp cornflour
1/2 tsp ground cinnamon


Time: 40 mins
Serves: 6-8
Nutrition: n/a