Easy recipe Apricot And Hazelnut Cobbler Recipe

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about eight hundred and twenty-fiveg can apricot (Recipes by ingridients apricot) halves, drained one cup (about one hundred and fiftyg) self-raising flour one/two cup (about one hundred and fifteeng) caster sugar (Recipes by ingridients sugar) one quarter cup (thirtyg) hazelnut (Recipes by ingridients hazelnut) meal one/two teaspoon Masterfoods ground nutmeg one egg one/two cup (about one hundred and twenty-fiveml) milk eightyg butter, melted one teaspoon Queen vanilla extract Ice cream or custard, to serveStep one Preheat oven to one hundred and sixtyC. Grease four x one cup (two hundred and fiftyml) ramekins or ovenproof dishes and divide the apricots evenly among them. Step two Mix flour,, sugar (Recipes by ingridients sugar) hazelnut (Recipes by ingridients hazelnut) meal and nutmeg in a bowl. Make a well in the centre. Step three Whisk together egg, milk, melted butter and vanilla. Apricot And Hazelnut Cobbler Recipe. Pour into the flour mixture and stir until just combined. Step four Spoon the batter (Recipes by ingridients batter) evenly over the apricots. Place ramekins on a baking tray and bake ten-about fifteen minutes or until golden brown. Serve with ice cream or custard..