Satiate your hunger with tangy fruit and gooey melt in the mouth pastry.
Baked greengages laced with Star anise overlayed with pillowy cinnamon millet and oatmeal scones; Greengage Cobbler at the ready.
This dish will burst your belief that vegan food can’t be nourishing and fulfilling.
- When you’ve just been to a Pick Your Own Farm laden with greengage and scratching your head over what to make now…
- When you fancy a little British cuisine that’ll get you all loaded up with yumminess
- When it’s a nippy summer’s day and want a warming dish that’ll have you moving around
Greengage Cobbler was inspired by a climb to the Tor in Glastonbury and staying at a guest house overlooking the valley below and sunset yonder, with greengage growing in the garden.
So, what are Greengages? Greengages are a firm British favourite. plum, originally imported from Iran. Greengages have a lustrously green skin and though a bit tart make the perfect accompaniment to pastry.
Scones are a cross between a cake and a muffin – they’re like a thick oven-leavened pastry with baking powder as the leavening agent. A cobbler is typically a fruit filling overlayed with batter – over here in the U.K., it tends to be scones – but it could be biscuit.
- 1kg greengage
- 125g unrefined cane sugar
- ½ lemon, juice
- 1 Star anise, ground
- 100g oats
- 100g millets
- 30g flaxseeds
- 75g raw unrefined cane sugar
- 30g white rice flour
- 30g tapioca flour
- 2tsp baking powder
- Pinch of salt
- 10ml filtered water
- 25ml olive oil
- 1/2 tsp cinnamon
- Oil for basting.
- Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
- Pour in the water and mix with hands. Next add in the oil and knead into a ball. Cover and leave the dough to rest in the fridge for about 10 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a bowl place the Star anise, sugar and lemon juice. De-stone the greengage and add to the bowl. Coat the greengage in the lemon juice.
- Pour the greengage into an oven proof dish.
- Take balls of pastry and either mould into rough shapes to go round and cover the fruit – have fun with it. Use pastry cutters if easier. But the point is to give that rustic look to the dish.
- Baste with olive oil.
- Bake in the oven for 25 minutes. The scones should have a nice golden colour to them.
- Serve with cream or ice-cream.