Roast fruit cobbler recipe
 Nadiya's chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it. melted butter, for greasing 4 plums, stones removed and quartered4 peaches, stones removed and quartered50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped melted butter, for greasing 4 plums, stones removed and quartered 4 peaches, stones removed and quartered 50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt ice cream 50g/1¾oz milk chocolate, melted ice cream 50g/1¾oz milk chocolate, melted Method Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Recipe tips This recipe would work well with tinned peaches.