Blackberry and apple cobbler
- October 2012
- Serves 6
- Hands on time 20 mins, plus 40 mins cooking time
This cobbler makes for a scrumptious pudding – warming, comforting and perfect for cold autumnal days.
- 28.9g (17.4g saturated)
- 70.9g (48.2g sugars)
- 3-4 large cooking apples
- 500g blackberries
- 125g golden caster sugar
- 2 tbsp plain flour
- 20g unsalted butter, melted
For the cobbler topping
- 2 free-range hard-boiled egg yolks (optional, see tip)
- 165g plain flour, plus extra to dust
- 3½ tsp baking powder
- 50g golden caster sugar
- 90g unsalted butter, chilled, cut into small pieces
- 150ml whipping cream, plus 1 tbsp extra for glazing
- 1 tbsp demerara sugar
- Preheat the oven to 180°C/fan 160°C/gas 4. Peel and core the apples, then chop into small, chunky pieces. The prepared weight should be about 700g. Put in a mixing bowl, then combine with the blackberries, 125g golden caster sugar and 2 tbsp flour. Set aside to draw out the juices.
- Meanwhile, for the topping, break the hard-boiled egg yolks, if using, into a food processor. Sift in the flour, baking powder, golden caster sugar and a pinch of salt, then whizz briefly. Add the butter, then pulse until the mixture looks like fine breadcrumbs. Transfer to a mixing bowl, then stir in the whipping cream to form a soft and quite sticky dough. Turn out onto a floured work surface, then gently bring it together into a ball. Carefully roll the dough out to a thickness of 1.5cm, then cut into 8 x 6.5cm rounds using a plain or fluted pastry cutter.
- Stir the melted butter into the reserved fruity mixture, then spoon it into a 2.5 litre (20cm x 30cm) shallow ovenproof dish. Arrange the cobbler discs on top of the fruit, leaving a small gap between each one. Brush the ‘cobbles’ with the remaining 1 tbsp whipping cream, then sprinkle over the demerara sugar. Bake for 40 minutes until the fruit is bubbling around the edges and the cobbles have risen and are golden brown. Serve with a glug of cream or custard, a dollop of crème fraîche or a scoop of ice cream.
The hard-boiled egg yolks enrich the mixture, helping to give a light, slightly crumbly texture.
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