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Apple and Blackberry Cobbler

by DK Publishing from Step-By-Step Desserts

This Apple and Blackberry Cobbler is a fantastic twist on the common crumble recipe and makes a deliciously cosy pudding. Enjoy this dessert all year round by changing up the fruit filling.


Enhance the flavour of your 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.

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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

Essential kit

You will need a 1.7 litre (3 pint) ovenproof dish.


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:

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