Blackberry Scone Cobbler
10 minutes + 35-40 minutes
1 cobbler
Nuts
Vegetarian
About this recipe:
Popular during the second world war, the scone like topping of a cobbler works well on both sweet or savoury dishes. If you can gather wild blackberries from the hedgerow, why not make this into a lovely autumn treat and serve warm with cream or custard.
Equipment:
1lt/2pt ovenproof dish, pastry blender and mixing bowl
Ingredients:
BLACKBERRY BASE
300g blackberries
2 apples
25g caster sugar
3 tbsp water
COBBLER SCONE TOPPING
150g Doves Farm Organic Self Raising White Flour
50g soft brown sugar
50g butter
100ml milk
Method:
180°C, Fan 160°C, 350°F, Gas 4
Blackberry Base
- Pre-heat the oven.
- Tip the blackberries into a 1lt/2pt ovenproof dish.
- Peel, core and finely dice the apples and add them to the dish.
- Sprinkle the sugar over the fruit, add the water and stir to combine.
- Cook for 10 minutes.
Cobbler Scone Topping
- Put the flour and sugar into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
- Stir in the milk to form a soft, spongy mass of dough.
- Remove the fruit from the oven and drop 6 spoons of the dough onto the fruit.
- Bake for 35-40 minutes.
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I love this recipe. I make bramble jelly this time of year to gift to family and friends and always pick enough blackberries for a few desserts. This cobbler is so easy to make and has less calories than a crumble. We’ve tried it warm and cold, and with cream, custard and ice cream - always a hit! Thank you Doves Farm.
Heather Green
Reviewing: Blackberry Scone Cobbler