Ingredient:
2 cooking apples, e.g.Bramleys
500 g (1 lb) blackberry
60 g (2 oz) caster sugar
Finely grated zest and juice of 1 lemon
Cobbler toping:
250 g (8 oz) self-raising flour
60 g (2 oz) butter, cubed
90 g (3 oz) caster sugar
90 ml (3 fl oz) milk, plus extra for glazing
5 cm (2 in) Round fluted biscuit cutter
Method:
Quarter, peel, and core the apples, then cut the apples into large slices, about 1 cm (1/2 in) thick.
Put the apples into a saucepan with the blackberries, sugar, and lemon zest and juice. Cover and simmer gently for 10-15 , minutes until the apple pieces are tender but not broken up.
Meanwhile, make the cobbler topping: put the flour into a bowl, add the cubes of butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, add the milk, and mix to form a soft dough.
Roll out the dough on a lightly floured surface until 1 cm (1/2 in) thick. Cut out as many shapes as you can with the biscuit cutter, then re-roll the trimmings and cut out more. If you do not have a biscuit cutter, stamp out rounds with the rim of a glass or coffee mug.
Transfer the fruit to an ovenproof dish, arrange the pastry shapes on top and brush with milk to glaze.
Bake in a preheated oven at 220c (200c fan, Gas 7) for 15-20 minutes until the cobbler topping is golden. Serve at once.
2 cooking apples, e.g.Bramleys
500 g (1 lb) blackberry
60 g (2 oz) caster sugar
Finely grated zest and juice of 1 lemon
Cobbler toping:
250 g (8 oz) self-raising flour
60 g (2 oz) butter, cubed
90 g (3 oz) caster sugar
90 ml (3 fl oz) milk, plus extra for glazing
5 cm (2 in) Round fluted biscuit cutter
Method:
Quarter, peel, and core the apples, then cut the apples into large slices, about 1 cm (1/2 in) thick.
Put the apples into a saucepan with the blackberries, sugar, and lemon zest and juice. Cover and simmer gently for 10-15 , minutes until the apple pieces are tender but not broken up.
Meanwhile, make the cobbler topping: put the flour into a bowl, add the cubes of butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, add the milk, and mix to form a soft dough.
Roll out the dough on a lightly floured surface until 1 cm (1/2 in) thick. Cut out as many shapes as you can with the biscuit cutter, then re-roll the trimmings and cut out more. If you do not have a biscuit cutter, stamp out rounds with the rim of a glass or coffee mug.
Transfer the fruit to an ovenproof dish, arrange the pastry shapes on top and brush with milk to glaze.
Bake in a preheated oven at 220c (200c fan, Gas 7) for 15-20 minutes until the cobbler topping is golden. Serve at once.
