A fruit Cobbler is one of my favourite desserts, come winter or summer. Rather like its cousins Crumble and Eve’s Pudding, a Cobbler is layered in the same way – cooked fruit on the base of a baking dish is topped with a crispy, spongy or, in this case, a light, sweet, fluffy on the inside and crispy on the outside topping, very similar to a very light, buttery scone. Wonderfully comforting and delicious with custard or cream in the winter, or ice cream in the summer, this versatile recipe is a fabulous addition to your Core Recipe classics.

The pictures here were made with a blackberry fruit base using fruit I had first used to prepare Festive Gin with Blackberries, Cinnamon and Bay. However, you can make this recipe using fresh or frozen blackberries, or, indeed, any fruit of your choice. See these recipes for ideas on different bases:

Photograph of Festive Blackberry Crumble with Brown Butter, Pecans and Oats — Festive Blackberry Crumble with Brown Butter, Pecans and Oats

Photograph of Blackberry and Apple Crumble with Chai Spice and Vanilla — Festive Blackberry Crumble with Brown Butter, Pecans and Oats

Photograph of Eve's Pudding with Apple and Almonds — Eve’s Pudding with Apple and Almonds

Cobbler recipes on this site:

Photograph of Cobbler - Core Recipe — Blackberry Cobbler

Photograph of Peach (or Nectarine) Cobbler — Blackberry Cobbler

How to make the Cobbler

Collect all our ingredients together:

plain/all-purpose flour
baking powder
bicarbonate of soda
fine salt
unsalted butter, cubed from the fridge
caster sugar
natural yoghurt or sour cream
Demerara sugar to sprinkle on the top before baking

How to make this delicious Cobbler topping:

Measure the flour, baking powder, bicarbonate of soda and salt into a food processor.
Add the cubed butter and pulse until it forms breadcrumbs. Alternatively rub the butter into the flour mixture by hand.
Add the sugar and pulse to mix.
Add the soured cream/yoghurt and pulse until just mixed in.
Add clumps to the top of the fruit. Alternatively use a small ice cream scoop to scoop on top.
Sprinkle on some Demerara sugar
Cook in the centre of a pre-heated oven for 40 – 45 minutes until golden
Serve with ice cream/custard or fresh cream

Made this recipe?

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Cobbler – Core Recipe

Rather like its cousins Crumble and Eve's Pudding, a Cobbler is layered in the same way – cooked fruit on the base of a baking dish is topped with a crispy, spongy or, in this case, a light, sweet, fluffy on the inside and crispy on the outside topping, very similar to a very light, buttery scone.

Serves 4 – 6

Course Dessert, hot dessert

Cuisine British

Keyword cobbler, cooked fruit

Author Susan

Ingredients

Base:

750g – 1kg cooked, sweetened fruit

Cobbler topping:

200g plain/all-purpose flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine salt
90g unsalted butter, from the fridge, cubed
55g caster sugar
125g natural yoghurt or sour cream
20g Demerara sugar to sprinkle on the top before baking

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas4
First prepare the fruit: prepare/cook the fruit and transfer to the base of your baking dish. Leave to cool if necessary.
Make the cobbler: measure the flour, baking powder, bicarbonate of soda and salt into a food processor.
Add the cubed butter and pulse until it forms breadcrumbs. Alternatively rub the butter into the flour mixture by hand.
Add the sugar and pulse to mix.
Add the soured cream/yoghurt and pulse until just mixed in.
Add clumps of the batter to the top of the fruit. Alternatively use a small ice cream scoop to scoop on top.
Sprinkle on some Demerara sugar
Cook in the centre of a pre-heated oven for 40 – 45 minutes until golden
Serve with ice cream/custard or fresh cream

Recipe Notes

Equipment:

kitchen scales and measuring spoons
food processor
ice cream scoop
20cm/8in or 23cm/9in square baking dish, buttered