Easy Blackberry Cobbler
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Blackberries (fresh or frozen)
- ½ Lemon (juice only)
- 40 g Light Brown Sugar
- 2 tbsp Plain Flour
- 100 g Self Raising Flour
- 50 g Ground Almonds
- 50 g Caster Sugar
- ¼ tsp Salt
- 100 g Butter (cubed and fridge cold)
- 2 tbsp Milk
- 1 tsp Vanilla Extract
Method
- Preheat the oven to 190c (170 fan/ Gas 4/ 375F) and lightly butter a 1.5-2 litre pie dish.
- Bake the blackberries. Place the blackberries, light brown sugar, plain flour and juice of half a lemon into the prepared baking dish. Give it a mix then bake in the oven for 10 minutes.
- Make the cobbler topping by placing the self-raising flour, ground almonds, caster sugar, and salt into a large mixing bowl. Rub in the cold cubed butter until you get a breadcrumb consistency. Stir in the milk and vanilla extract and bring the dough together with your hands. If it's a little sticky add a bit more flour until the dough is smooth.
- Top with the cobbler dough. Take the blackberries out of the oven and place spoonfuls of the cobbler on top of the blackberries.
- Bake for 30 - 35 minutes until the cobbles are golden brown and the fruit is bubbling.