Cobbler is a fantastic Sunday dessert to accompany your hearty roast dinner.
|Finished product: Warm with the juices of the fruit bubbling. Best served with custard.|
- Five Bramley apples
- Around 300g of Blue and Blackberries
- 30g Butter
- 50g Soft light brown sugar
- 1/2 tsp of cinnamon
- 255g self-raising flour
- 1/4 tsp of cinnamon
- 50g caster sugar
- 1 egg
- 5 tbsp milk
- 100g cold butter
- Peel and core the bramley apples, then slice finely.
- Place the apple slices and berries in the pie dish.
- Melt the 30g of butter and pour over the fruit.
- Sprinkle the sugar and cinnamon over the fruit and then mix together so all are evenly coated.
|Your filling should look like this. Evenly coated and moist.|
Leave the filling to one side whilst you make the cobbler.
- Preheat your oven to 180C
- In a mixing bowl, place the flour and cinnamon, then rub until the mix resembles breadcrumbs.
- Once rubbed, stir in the sugar.
- Beat the egg and four of the five tablespoons of milk together in a small bowl and then add to the dry mix.
- Mix the two together until a soft dough is formed.
- Knead out of the bowl for five minutes and then roll until around a couple of centimetres thick
- With a glass or a round cutter, cut out as many rounds you can from the dough. (I got around 8 rounds)
- With your finger poke a ridge into the rounds and with the remaining milk, brush over each round.
- Sprinkle some brown sugar over the top of the rounds and bake for around 30 minutes. (If your tops are golden, but the fruit isn't quite done, place some foil over the top so it can be placed back in the oven without burning your cobblers for a further 10 minutes.)
- When ready, serve with custard or ice-cream, which ever is to your liking.
A great dessert for those that love tart flavours.