Salted Caramel Cobbler

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper.

   Tip: Use a dish large enough to hold the biscuit topping.

2. 2

   In a large mixing bowl, combine the flour, caster sugar, brown sugar, and desiccated coconut.

   Tip: Use a whisk or a pastry blender to mix the dry ingredients.

3. 3

   Add the cold butter to the bowl and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the eggs, heavy cream, and melted butter.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the mixture forms a sticky dough.

   Tip: Don't overmix.

6. 6

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Don't overwork the dough.

7. 7

   Press the dough into the prepared baking dish and use a fork to create a decorative edge.

   Tip: Make sure the edges are even and not too thick.

8. 8

   Bake the cobbler for 25-30 minutes, or until the biscuit topping is golden brown and the caramel sauce is bubbly.

   Tip: Don't open the oven door until the 25-minute mark.

9. 9

   Remove the cobbler from the oven and sprinkle the flaky sea salt over the top.

   Tip: This will add a touch of saltiness to balance the sweetness.

10. 10

    Let the cobbler cool for a few minutes before serving with a scoop of salted caramel ice cream.

    Tip: The ice cream will help to balance the texture and temperature of the cobbler.

11. 11

    Serve the cobbler warm, garnished with additional flaky sea salt if desired.

    Tip: This will add a touch of drama to the presentation.