Blackberry and Apple Cobbler
Blackberries are fully in season in October, as are apples. This very simple fruit pudding is cooked with a scone topping and makes an excellent winter pudding. We couldn’t resist doing a dessert with blackberries, although it shouldn’t be forgotten that they are excellent in savoury dishes and traditional with meats such as venison and other game.
Blackberry and Apple Cobbler
Calories: 2632kcal
Ingredients
- 700 g Blackberries
- 700 g Cooking Apples
- 9 tbsp Sugar
- 225 g Plain Flour
- 90 g Butter
- 2 tsp Baking Powder
- 120 ml Milk
- ½ tbsp Lemon Juice
Instructions
- Preheat the over to 190°C, 170°C fan, gas mark 5
- Add the lemon juice to the milk and stir
- Peel, core and roughly chop the apples and then mix them with the blackberries, six tablespoons of sugar, 75g of flour and 30g of butter that has been slowly melted
- Sift the flour and baking powder together. Rub in the remaining 60g of butter until it feels like fine breadcrumbs. Stir in the milk and the remaining three tablespoons of sugar
- Drop large spoonfuls of the topping mixture onto the fruit. Don't make it even, rough is better!
- Bake for 30-40 minutes until the fruit is soft and the topping has risen and is golden. Sprinkle with a little sugar and serve
Nutrition
Calories: 2632kcal | Carbohydrates: 455g | Protein: 39g | Fat: 84g | Saturated Fat: 49g | Cholesterol: 206mg | Sodium: 723mg | Potassium: 3292mg | Fiber: 60g | Sugar: 222g | Vitamin A: 4320IU | Vitamin C: 182mg | Calcium: 869mg | Iron: 16mg