Autumn fruit cobbler
Fruity and filling, this delicious dessert can be adapted to suit your tastebuds. Apples can easily be swapped with pears or perhaps try with frozen or canned fruit.
Serves 4-6 Prep: 15 minutesCook: 40 minutes
For the filling:
4 large Bramley cooking applesKnob of butter1 tsp vanilla bean extract75g golden caster sugarJuice of 1⁄2 lemon500g blackberries
For the cobbler:
250g self-raising flour1 tsp baking powder60g cold unsalted butter, cubed60g caster sugar90ml milk, plus extra for brushingVanilla custard to serve
Preheat the oven to 200C/gas 6.
For the filling: Peel and core the apples, then cut them into cubes. Place the apples in a saucepan with butter, vanilla extract, sugar, lemon zest and juice.
Set over a high heat, bring to the boil then cover and simmer for 10 minutes until the apple has softened. Stir in the blackberries.
Pour the fruit into a casserole pan or dish and set aside to cool.
For the cobbler: Place the flour and baking powder into a bowl, add the butter and rub together with your fingers to make breadcrumbs.
Using a butter knife stir in the sugar and then pour in the milk and mix to make a soft dough.
Divide the dough evenly and gently roll into about 8 little balls.
Place the rounds on top of the fruit, brush with milk then bake in the oven for about 25 minutes until the top is golden and risen and the fruit is bubbling.
Leave to cool slightly then serve with vanilla custard.
Switch it up by using any frozen or canned fruit if liked. Cook until softened before adding the cobbler topping. Pears would also work well in place of apples.
To feed a crowd, increase the measurements by a third.