Apple and Blackberry Cobbler
Enhance the flavour of you cobbler with a mix of tart and sweet apples. This blend ensures that some apple pieces stay firm enough to have a nice bite to them.
This cobbler topping tastes great with other fruits such as peach, blueberry or pear and cranberry.
- 900g mixed tart and sweet apples, peeled, cored and thinly sliced
- 100g dark brown sugar
- 2 tbsp cornflour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- juice of 1/2 a lemon
- 350g blackberries
- For the topping:
- 185g plain flour
- 1 3/4 tsp baking powder
- pinch of salt
- 4 tbsp caster sugar
- 85g unsalted butter, chilled and diced
- 180g double cream, plus extra for brushing
- 1/4 tsp ground cinnamon
- whipped cream to serve
You will need a 1.7 litre (3 pint) ovenproof dish for this dessert.
Preheat the oven to 190C°( 375°F/Gas 5). Combine the apples, brown sugar, cornflour, cinnamon, cloves, and lemon juice in a large bowl. Transfer the mixture to the ovenproof dish and bake for 20 minutes, until the apples are slightly tender. Remove and fold in the blackberries.
For the topping, sift the flour, baking powder, salt, and 3 tablespoons of caster sugar into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the cream and bring the mixture together to form a dough. Divide into balls and lay on top of the fruit, flattening them slightly. The topping does not have to cover all of the fruit.
Combine the cinnamon with the remaining sugar in a bowl. Brush the dough with cream and sprinkle over the cinnamon and sugar mixture.
Bake for 35-40 minutes, or until the topping is golden brown. Cool the cobbler for 5 minutes, then serve it warm with whipped cream. You can store the cobbler in the fridge for up to 2 days.
Watch how to make the recipe: