Blackberry and apple cobbler
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to the lack of suitable ingredients and cooking equipment, so instead covered a stewed filling of fruit with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word ‘cobeler’, meaning 'wooden bowl' or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway rather than a 'smooth' paving which would otherwise be represented by a rolled-out pastry topping. You can use any fruit (plums, cherries, peaches etc). This recipe is for apples and blackberries.
Equipment
20cm round pie dish
Weighing scales
Sieve
Large mixing bowl
Preparation method
Preheat the oven to 200C/400F/gas 6.
Grease the pie dish generously with butter.
Place the apples, blackberries and demerara sugar in the dish and mix together.
To make the cobbler, sift the flour into the large mixing bowl, add the butter and rub together until you have a fine breadcrumb consistency.
Add the caster sugar, egg and milk and mix lightly to combine. The mixture should be fairly wet and sticky – as when making scones.
Spoon large blobs of the cobbler mixture over the fruit and bake in the preheated oven for 30-35 minutes or until golden brown on top and the fruit is soft and bubbling.
Dust with icing sugar and serve warm with cream.
