Leftover Cupcake Fruit Cobbler

Before Christmas Little E and I made strawberry and blueberry crumble cupcakes adapted from my pear crumble cupcake recipe. They were delicious but we baked far too many and had loads leftover. So we stuck them in the freezer and forgot about them. On Sunday I found them and decided to make a last minute fruit cobbler for after our roast.

You need about 6-8 cupcakes for this dish. I chopped up the frozen cupcakes so they would defrost quicker and left them out while I made the fruit filling.

I peeled and roughly chopped 3 apples and 5 nectarines and washed a punnet of fresh raspberries. First I added the apples to a pan with 2 tablespoons of sugar and popped a lid on over a low heat for about 10minutes. I added the nectarines to the pan and continued cooking for another 5 minutes.

When the apples and nectarines were lovely and soft I placed them in an oven dish and mixed in the raspberries. Then it was simply a case of topping with the cupcake chunks.

I baked the cobbler in the oven on 170 for about 25minutes.

It smelled amazing and the kids couldn't wait to tuck in with some custard (all of us snuggled on the sofa in front of the TV watching a Sunday afternoon movie!)