Blackberry and Apple Cobbler
Photography by Manja Wachsmuth.
Blackberry and apple cobbler is the ultimate winter dessert recipe. Be sure to serve it with lashings of whipped cream.
Serves: 4
INGREDIENTS
Filling
400 grams cooking apples, such as Braeburn or
Granny Smith
500 grams frozen blackberries, thawed
with their juices
4 tablespoons caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour
Topping
1 cup plain flour
pinch of salt
½ teaspoon each ground cinnamon and ginger
2 teaspoons baking powder
2 tablespoons caster sugar
80 grams butter,
diced and chilled
1/3 cup buttermilk
or sour cream
1 tablespoon caster
sugar for sprinkling
To serve
icing sugar
softly whipped cream
or ice cream
METHOD
Preheat the oven to 180˚C.
Filling: Peel and thinly slice the apples. Combine with the other ingredients in a large bowl then divide the fruit evenly between 4 x 11/3 cup capacity baking dishes, scraping in any juices left in the bowl.
Topping: Put the flour, salt, spices, baking powder, caster sugar and butter in a food processor and pulse to form coarse crumbs. Pulse in the buttermilk or sour cream to form a crumbly dough. Loosely pile the dough on top of the fruit and sprinkle with caster sugar.
Bake for 30 minutes until golden and crisp.
To serve: Dust with icing sugar and serve with softly whipped cream or ice cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.