Ingredients
- Serves 4-6
- 4 apples, peeled and cut into bite sized chunks
- 3 cups raspberries, (frozen are fine)
- ¾ cup sugar
- 2 Tbsp cornflour
- ¼ tsp salt
- For the Scone Topping
- 1 ¾ cups flour
- 1 ¾ tsp baking powder
- 1/4 cup sugar
- 6 Tbsp cold butter
- ¾ cup cream, plus more for brushing
RASPBERRY AND APPLE COBBLER
Method
- Preheat oven to 180C Begin by making the filling
- Mix together the apples, raspberries, sugar and cornflour
- Pour into a 18cm (approx
- ) deep, baking dish Now make the scone topping: Whisk together flour, baking powder, sugar, and salt
- Cut in butter and rub in with your fingertips
- Add cream, and use a bread and butter knife to incorporate, stirring just until cream is absorbed
- Do not overmix
- Turn the dough out on a lightly floured bench and only knead once or twice just to bring it together
- Pat the dough to a 3cm thickness
- Cut into 9 rough squares or circles, and place them on top of filling
- Brush with cream, and sprinkle with a little sugar
- Bake the cobbler until bubbling in centre and the scones are golden brown and cooked through, about 1 hour
- Let stand at least 15 minutes before serving
Comments
Cobblers are more traditionally found in the USA, but they are a great go-to pudding as you can jumble together the fruit (it can be frozen), make a quick scone dough and place on top. Voilà - pudding is done!
Thanks to BUTLERS FRUIT FARM – frozen raspberries and ROSEDALE ORCHARDS – apples for providing the ingredients used in the demonstration at the market
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