zoom Apple and blackberry cobbler

    Save to your scrapbook

    Apple and blackberry cobbler

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars