- 2 large handfuls each of peeled, chopped apples and blackberries (or other seasonal fruit)
- 100g golden caster sugar
- 75g golden caster sugar
- 100G CHILLED BUTTER
- 100G PLAIN FLOUR
- ¼ tsp baking powder
- Pinch of salt
- 40g toasted cobnuts, crushed (walnuts and almonds will also work)
- 2 TBSP MILK
- Thick clotted cream
A traditional cobbler is a delicious way to celebrate the best of the season. The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit with homegrown raspberries in summer. In the autumn months, apples and blackberries are a clear choice; forage the hedgerows and trees and pair with British-grown cobnuts or walnuts.
METHODDIFFICULTY: Easy 40 MINS
For the base, mix together the prepared fruit and the sugar, place into an oven-proof dish or skillet and add a splash of water.
To make the cobbler topping, place the golden caster sugar, butter, flour, baking powder and salt into a bowl. Using your fingers, rub the mixture together until it resembles the consistency of breadcrumbs, then stir through the crushed nuts. Add the milk to the bowl and lightly mix together to form a soft dough. If the dough seems a little thick, simply add a splash more milk. Wrap the dough in baking paper and chill until needed.
Place spoonfuls of the dough over the fruit in the dish to form your ‘cobbles’, leaving a few gaps here and there. Bake in a pre-heated oven at 170°C for around 30 minutes or until the topping is golden and crisp. Cool for a few minutes, before dividing between bowls. Serve with generous amounts of clotted cream.
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