www.odlums.ie /recipes/blackberry-and-apple-cobbler/

What you need:

  • 450g/1lb Blackberries (hulled and cleaned)
  • 450g/1lb Eating Apples (peeled, cored and thickly sliced)
  • Rind of 1 Lemon
  • 1 tablespoon Sugar

Scone Topping

  • 225g/8oz Odlums Self Raising Flour
  • Pinch of Mixed Spice
  • 50g/2oz Butter or Margarine (room temperature)
  • 2 tablespoons Sugar
  • 150ml/1/4pt milk

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease an ovenproof dish.
  2. Put the blackberries, apples, lemon rind and sugar into a saucepan over a low heat and simmer for about 15 minutes, stirring occasionally, until fruit is tender.
  3. Meanwhile, sieve the flour and mixed spice into a bowl. Rub in the butter or margarine until mixture resembles breadcrumbs. Stir in the sugar.
  4. Add sufficient milk to mix to a soft dough. Turn onto a floured surface and roll out to about 1cm/1/4" thickness. Using a 5cms/21/2" cutter, cut out about 12 rounds.
  5. Spoon the fruit into the ovenproof dish. Overlap the scones around the outside of the dish. Brush scones with a little milk, if liked.
  6. Bake for 15 to 20 minutes until scones have risen and are golden brown.
  7. Serve hot.

Recipe Notes:

Using up the last of the summer fruit for a deliciously fruity dessert.

Blackberry and Apple Cobbler

CATEGORY: All Recipes
COOK TIME: 15 mins

What you need:

  • 450g/1lb Blackberries (hulled and cleaned)
  • 450g/1lb Eating Apples (peeled, cored and thickly sliced)
  • Rind of 1 Lemon
  • 1 tablespoon Sugar

Scone Topping

  • 225g/8oz Odlums Self Raising Flour
  • Pinch of Mixed Spice
  • 50g/2oz Butter or Margarine (room temperature)
  • 2 tablespoons Sugar
  • 150ml/1/4pt milk

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease an ovenproof dish.
  2. Put the blackberries, apples, lemon rind and sugar into a saucepan over a low heat and simmer for about 15 minutes, stirring occasionally, until fruit is tender.
  3. Meanwhile, sieve the flour and mixed spice into a bowl. Rub in the butter or margarine until mixture resembles breadcrumbs. Stir in the sugar.
  4. Add sufficient milk to mix to a soft dough. Turn onto a floured surface and roll out to about 1cm/1/4" thickness. Using a 5cms/21/2" cutter, cut out about 12 rounds.
  5. Spoon the fruit into the ovenproof dish. Overlap the scones around the outside of the dish. Brush scones with a little milk, if liked.
  6. Bake for 15 to 20 minutes until scones have risen and are golden brown.
  7. Serve hot.

Recipe Notes:

Using up the last of the summer fruit for a deliciously fruity dessert.

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