Thursday, 23 July 2015

Apple, Pear and Blackberry Cobbler

Sooooo, who loves a crumble? I know I do. But now and again it's nice to have a go at something a little different. How about this time we have a go at the crumble's equally naughty cousin, the cobbler. All sweet and biscuity, like a cookie mixed with a syrupy fruit pie it's very yummy and VERY satisfying. Custard, cream or ice cream should always be prepared in readiness...

Prep time: 20 Mins
Baking time: 40-45 Mins
For the Cobbler Mixture
50g Unsalted Butter (Softened)
65g Golden Caster Sugar
1 Egg Yolk
1/2tsp Mixed Spice (Optional)
75g Plain Flour
A good pinch of Baking Powder

For the fruit
2 Dessert Apples (Peel and Cored)
2 Firm Pears (Peeled and Cored)
A Punnet of Blackberries
1/2Tbsp Unsalted Butter
2Tbsp Golden Syrup

The cobbler mixture comes first. Cream together the butter and sugar, then beat in the egg yolk. Add the spice, flour and baking paper and mix to a sticky dough. Spoon the dough onto some cling film, wrap and place in the fridge to chill for an hour. You can make the mixture several hours in advance if required. Just remember if you do, to take it out of the fridge a while beforehand to soften.

Whilst the dough is chilling you can prepare the fruit. Quarter the apples and pears, then cut again so you have eight slices. Melt the butter on a low heat in a large flat based saucepan, then add the slices. Put the lid on the pan and leave for around 10-15 mins to soften slightly. When fruit is just slightly yielding to the touch remove the lid and turn the heat up full for around 5 mins to just caramelise one side. Remove from the heat, transfer each lightly browned slice to a plate and leave to one side to cool.

Once the dough has chilled you are ready to prepare it for baking. Preheat the oven to 180C/350F/Gas 4 and dig out a medium ovenproof dish. Lay the fruit evenly over the base of the dish drizzle over the golden syrup. Using your fingers just lightly tease the syrup evenly over each slice, then stud with fresh blackberries. Unwrap the dough from the fridge, break a little off and roll into a ball. Place on top of the syrupy fruit, then repeat for the rest of the dough, evenly spacing the balls part as they spread during baking. Place in the centre of the oven and bake for around 40-45 minutes, until the cobbler has puffed up and is nice and brown on top. When you are happy the cobbler is baked remove from the oven and you're ready to serve. Huzzah!

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