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