The Apple and Blackberry Cobbler Recipe The classic autumnal fruit pairing of blackberry and apple is given a twist here with a cobbler topping, rather than the more usual pie crust or crumble top.
shallow ovenproof dish
For the filling:
2 1⁄4lb (1kg) apples, peeled, cored,
and coarsely chopped
9oz (250g) blackberries
juice of ½ lemon
2 tbsp sugar
2 tbsp light brown sugar
2 tbsp unsalted butter, chilled and diced
For the cobbler:
1½ cups all-purpose flour
1 tsp baking powder
pinch of salt
½–¾ tsp ground cinnamon, to taste
5 tbsp unsalted butter
1⁄3 cup sugar
1 large egg
½ cup buttermilk
1 tbsp light brown sugar
1 Preheat the oven to 375°F (190°C). Toss the apples and blackberries in the lemon juice, then mix them together with the two types of sugar. Put them in the ovenproof dish and dot with the butter.
2 Sift the flour, baking powder, salt, and cinnamon into a bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar. Whisk together the egg and the buttermilk. Add the liquid to the dry ingredients and bring it together to form a soft, sticky dough.
3 Drop heaping tablespoonfuls of the dough over the surface of the fruit, leaving a little space between them.
4 Sprinkle with the light brown sugar. Bake in the center of the oven for 30 minutes, or until golden and bubbling. The cobbler is ready when a skewer inserted into the center of the topping comes out clean.
5 Leave to cool for at least 5 minutes before serving with ice cream, custard, or cream.
|Apple and Blackberry Cobbler|