Allergy free apricot cobbler recipe

Ingredients

• 1kg fresh apricots, blanched, pipped and halved or 2 x 410g cans apricot halves in natural juice, drained
• ⅔ cup apricot nectar or juice
• Zest of 1 orange, finely grated
• 2 tsps corn flour
• 2⅔ cups Orgran self-raising flour
• ¼ cup caster sugar
• 200g Nuttlex
• 2 tsp Organ No Egg whisked with 120mls water until thick
• ⅔ cup goat’s milk
• 1 tsp vanilla essence

Method

• Preheat oven to 180°C.
• Lightly grease a medium sized casserole dish with Nuttlex.
• In a large bowl, combine the apricot and orange zest.
• In a separate bowl, whisk together the nectar or juice and cornflour.
• Pour the fruit and juice mixtures into the casserole dish and set aside.
• In a large bowl, combine the flour and caster sugar in a large bowl.
• Add the Nuttlex and rub it lightly into the flour until the mixture resembles breadcrumbs.
• Make a well in the centre.
• Pour in the No Egg mixture, vanilla essence and the goat’s milk.
• Stir until dough-like then place heaped tablespoons of the batter on top of the apricots, covering them entirely.
• Bake for 40-50 minutes or until cooked through and the juice has bubble to the top.
• Remove from the oven and allow the cobbler to cool slightly while the juice sets.