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    Apple and blackberry cobbler

    "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

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    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.

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