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:
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
Dessert, hot dessert
cobbler, cooked fruit
750g – 1kg cooked, sweetened fruit
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
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