Apple and blackberry cobbler

    55 min

    With a light scone topping, this delicious pudding is a super way to enjoy home-grown apples and hedgerow blackberries.

    17 people made this

    Serves: 4 

    • 700g cooking apples, peeled, cored and thinly sliced
    • 25g butter, melted
    • 4 tbsp caster sugar
    • 1 tbsp orange or apple juice
    • 225g blackberries
    • 225g self-raising flour
    • 1/4 tsp ground cinnamon
    • a pinch of salt
    • 100g cool butter, diced
    • 50g caster sugar
    • 5 tbsp semi-skimmed milk
    • 1 egg, lightly beaten
    • 1 tbsp demerara sugar, for sprinkling
    • TO SERVE
    • cream or custard

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 200°C (gas 6). Put the apple slices in a bowl and drizzle over the melted butter. Sprinkle with the sugar and fruit juice, then mix together to coat the slices.
    2. Layer up the apple slices and blackberries in a well-buttered, deep ovenproof dish (about 1.5 litre capacity), starting and finishing with apple slices.
    3. To make the cobbler topping, sift the flour, cinnamon and salt into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. (This could be done using the pastry blade on a food processor.) Stir in the caster sugar.
    4. Reserve 1 tbsp of the milk, then mix the rest with the egg and add to the dry ingredients. Stir together with a round-bladed knife or fork to make a soft dough. Lightly knead on a floured surface for a few seconds until smooth.
    5. Roll out the dough to 1cm thick and cut into about twelve 4cm rounds. Arrange the scones, overlapping as necessary, on top of the fruit, brush with the reserved milk and sprinkle with demerara sugar. Bake in the oven for 10 minutes.
    6. Reduce the oven temperature to 180°C (gas 4) and continue to bake for another 20 minutes or until the scones are cooked and golden brown and the fruit is tender. Serve hot or warm with thick cream or custard.


    *For a gooseberry cobbler, gently heat 700g gooseberries, 100g caster sugar, 1 tbsp apple juice or elderflower cordial and 15g butter in a saucepan until the sugar and butter have melted. Turn up the heat a little, cover and cook for 1 more minute. Make the cobbler with 1/4 tsp ground ginger instead of cinnamon. *Other seasonal fruits would also be delicious, such as plums or pears.

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    Reviews in English (4)


    This recipe is absolutely delicious. When I made it I only got a quarter of it because my mum and sister had the other! And I made one for a neighbours dad who isnt well and it was gone in a flash! Even someone who doesnt like desserts liked this one  -  31 May 2009


    This was delicious, i followed the recipe exactly. I read a previous review about needing to cook the apples before, but i didnt, i prefer the apples slightly crunchy, and all my guests who ate it agreed. It was really enjoyed by everyone. I will make this again.  -  17 Nov 2013


    A delicious change to a crumble and very easy to make.  -  11 Oct 2015