Photograph of Cobbler - Core Recipe
Core Recipes,  Recipes,  Sweet Core Recipes

Cobbler – Core Recipe

Jump to Recipe

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:

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:

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

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

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

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas4

  3. First prepare the fruit: prepare/cook the fruit and transfer to the base of your baking dish. Leave to cool if necessary.

  4. Make the cobbler: measure the flour, baking powder, bicarbonate of soda and salt into a food processor.

  5. Add the cubed butter and pulse until it forms breadcrumbs. Alternatively rub the butter into the flour mixture by hand.

  6. Add the sugar and pulse to mix.

  7. Add the soured cream/yoghurt and pulse until just mixed in.

  8. Add clumps of the batter to the top of the fruit. Alternatively use a small ice cream scoop to scoop on top.

  9. Sprinkle on some Demerara sugar

  10. Cook in the centre of a pre-heated oven for 40 – 45 minutes until golden

  11. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.