Apple and prune cobbler | Taste France Magazine

Ingredients

• 2.00 tablespoons Guadeloupe Cane Sugar
• 40.00 gr Charentes-Poitou Butter PDO
• x 3.00 Apple
• x 7.00 Pruneaux d'Agen PGI
• Vanilla
• 110.00 gr Charentes-Poitou Butter PDO
• 90.00 gr Buckwheat flour from Brittany PGI
• 50.00 gr Guadeloupe Cane Sugar
• x 1.00 Eggs
• 1.00 tablespoon levure chimique
• 15.00 gr almond powder