Apple Blackberry Cobbler Recipes

APPLE BERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
• Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
• Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
• Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

BLACKBERRY AND APPLE COBBLER

Steps:

• Preheat the oven to 180°C/fan 160°C/gas 4. Peel and core the apples, then chop into small, chunky pieces. The prepared weight should be about 700g. Put in a mixing bowl, then combine with the blackberries, 125g golden caster sugar and 2 tbsp flour. Set aside to draw out the juices.
• Meanwhile, for the topping, break the hard-boiled egg yolks, if using, into a food processor. Sift in the flour, baking powder, golden caster sugar and a pinch of salt, then whizz briefly. Add the butter, then pulse until the mixture looks like fine breadcrumbs. Transfer to a mixing bowl, then stir in the whipping cream to form a soft and quite sticky dough. Turn out onto a floured work surface, then gently bring it together into a ball. Carefully roll the dough out to a thickness of 1.5cm, then cut into 8 x 6.5cm rounds using a plain or fluted pastry cutter.
• Stir the melted butter into the reserved fruity mixture, then spoon it into a 2.5 litre (20cm x 30cm) shallow ovenproof dish. Arrange the cobbler discs on top of the fruit, leaving a small gap between each one. Brush the 'cobbles' with the remaining 1 tbsp whipping cream, then sprinkle over the demerara sugar. Bake for 40 minutes until the fruit is bubbling around the edges and the cobbles have risen and are golden brown. Serve with a glug of cream or custard, a dollop of crème fraîche or a scoop of ice cream.

EASY BLACKBERRY AND APPLE COBBLER RECIPE

Steps:

• Wash and prepare the blackberries, removing any stalks as you go.
• Peel, core and dice the cooking apples. (If you're using eating apples then you may choose to leave the skins on.)
• Add these to the pie dish to make a nice fruit layer. Sprinkle the sugar and the cinnamon over the fruit along with 1 tablespoon of cornflour.
• Gently mix these ingredients together.
• Preheat the oven to 375F/190C/170C Fan
• Add the flour, baking powder and salt to a bowl along with the butter.
• Rub the fat into the flour until it resembles breadcrumbs.
• Stir in the sugar. Add in 2/3 of the milk and stir to make a fairly wet, soft dough. Use more of the milk if the dough seems too dry.
• Spoon the soft dough over the fruit in a fairly organic fashion. You are not looking to make a smooth topping, just dot it over the fruit.
• The cobbler needs to cook for between 35 and 45 minutes when it should be golden brown and the fruit will be bubbling underneath.
• Remove from the oven and serve in your favourite way.

APPLE-BLACKBERRY COBBLER

Steps:

• 1. In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, lemon zest and lemon juice. Transfer to a large heavy-bottomed pot, cover and set over medium heat. Cook the apples, stirring occasionally, until almost tender, about 45 minutes. Fold in the blackberries. 2. Preheat an oven to 350°F. 3. In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas. 4. In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. 5. Drop mounds of dough (each 2 to 3 Tbs.) over the filling, leaving some space between the mounds for the dough to spread. Sprinkle cinnamon-sugar on top. 6. Bake the cobbler, uncovered, until the topping is golden brown, about 35 minutes. Mound leftover dough on a parchment-lined baking sheet and bake for 12 to 14 minutes; serve with the cobbler. Let cool for at least 15 minutes before serving.