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Photograph of Blackberry Cobbler

Blackberry Cobbler

Blackberry 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.

Serves 4 - 6

Course Dessert, hot dessert
Cuisine British
Keyword blackberries, cobbler, hot dessert
Prep Time 20 minutes
Cook Time 1 hour
Author Susan

Ingredients

Blackberry base:

  • 900g blackberries leftover form making the gin, spices removed or use fresh blackberries
  • 225g caster or granulated sugar
  • 2 tablespoons water

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. First make the blackberry base: remove the cinnamon and spices from the blackberries, if necessary. The blackberries will look very plump because they are swollen with gin.

  3. Place all the ingredients in a saucepan and bring to a gentle simmer.

  4. Cook for 5 – 15 minutes, or until cooked to your liking.

  5. The blackberries may make a lot of juice when you cook them – strain the juice from the stewed blackberries but save it to pour over the Cobbler when you serve it.

  6. Transfer the blackberries to a baking dish and set them aside to cool.

  7. Make the Cobbler topping: preheat oven to Fan Oven 160°C/180°C/350°F/Gas4

  8. Measure the flour, baking powder, bicarbonate of soda and salt into a food processor.

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

  10. Add the sugar and pulse to mix.

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

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

  13. Sprinkle on some Demerara sugar.

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

  15. Serve with ice cream/custard or fresh cream

Recipe Notes

Equipment:

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

Blackberry base:

This cobbler was made with a blackberry fruit base using fruit I had first used to prepare Festive Gin with Blackberries, Cinnamon and Bay. When you strain the gin, save the blackberries, remove the spices ( cinnamon and cloves) and cook them to use in this Cobbler. However, if you haven’t made the gin, you can still make this recipe using fresh or frozen blackberries, or, indeed, any fruit of your choice.