Red Fruit Passion Fruit Cobbler - cooking recipe

Ingredients

For the filling
700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen)
4 tablespoons caster sugar
For the topping
200 g plain flour
1 1/2 tablespoons baking powder
1 pinch salt
50 g caster sugar, plus extra for a generous sprinkling on top
6 tablespoons butter
120 ml almond milk (this can be cows milk)
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
sliced almonds
For the sweet mascarpone cream
110 g mascarpone
110 ml creme fraiche
25 g icing sugar
To finish
2 passion fruit

Preparation

Preheat the oven to 200\u00b0C and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand). Sprinkle the scones with sugar and the flaked almonds and bake for 35 - 45 minutes.
To make the sweet mascarpone cream:
Combine the mascarpone and creme fraiche, stirring until it's lump free. Then add the icing sugar and mix well.
To assemble:
Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person).