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.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!