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Apple and blackberry cobbler
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"This pudding is supposedly named for its resemblance to a cobbled street. My version features a rich purple sea of apple and blackberries with soft golden pastry on top – a great option if you’re getting tired of crumble.” Paul Hollywood
4 dessert apples, peeled, cored and thickly sliced
450g blackberries (or defrosted frozen berries)
1 orange, zest and juice
40g light brown soft sugar
1 tbsp brandy
1 star anise
1 vanilla pod
100g self-raising flour
50g caster sugar
100g unsalted butter, chilled and cut into small cubes
40g pecans, roughly crushed
1. Preheat the oven to 190˚C, gas mark 5. Put the fruit, brown sugar, brandy, star anise and vanilla pod in a pan. Cook gently for 5 minutes, discard the anise and vanilla and tip into a 1.8 litre ovenproof dish.
2. For the topping, put the flour, caster sugar, butter and a pinch of salt in a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the pecans.
3. Add 2 tbsp cold water and gently knead to form a soft dough. Roll into about 8 balls and place onto the fruit. Bake for 20-25 minutes until the pastry is golden. Serve with custard.
Typical values per serving:
This recipe was first published in January 2012.