Apple & Blackberry Cobbler Recipe
Preheat the oven to 200°C/400°F/Gas 6.
Put the apple slices in a bowl and drizzle the melted butter over. Sprinkle with the caster sugar and fruit juice, then mix together until everything is combined.
Arrange alternate layers of the apple slices and blackberries in a well-buttered, deep ovenproof dish (about 1.5 litre capacity), starting and finishing with the apple slices.
To make the cobbler topping, sift the flour, cinnamon and salt into a large mixing bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs (this could be done using the pastry blade on a food processor). Stir in the caster sugar.
Mix together the milk and egg and add to the dry ingredients. Stir with a round-bladed knife or fork to make a soft dough, then knead briefly on a floured surface until smooth.
Roll out the dough to 1cm thick and cut into about twelve 4cm rounds. Arrange the dough, overlapping as necessary, on top of the fruit then brush lightly with a little extra milk and sprinkle with the demerara sugar. Bake for 10 minutes.
Reduce the oven temperature to 180°C/375°F/Gas 4 and bake for another 20 minutes or until the scones are golden and the fruit is tender.
While the cobbler is baking, make the chocolate sauce. Bring the milk to the boil, then remove from the heat and add the milk and dark chocolate drops. Stir well until the chocolate melts into the hot milk.
Serve the cobbler with the chocolate sauce by the side.
Serves: 6 people
- Ease of preparation: Easy
- Preparation time: 25 minutes
- Cooking time: 30 minutes
- Total time: 55 minutes
- 700g Bramley apples, peeled, cored and thinly sliced
- 25g butter, melted, plus extra for greasing
- 4 tbsp caster sugar
- 1 tbsp orange or apple juice
- 150g blackberries (or blackcurrants)
- Cobbler Topping:
- 225g self-raising flour, sifted, plus extra for dusting
- 1/4 tsp ground cinnamon & a pinch of salt
- 100g chilled butter, diced
- 50g caster sugar
- 4 tbsp milk, plus extra for brushing
- 1 egg, lightly beaten
- 1 tbsp demerara sugar, for sprinkling
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