Published: 00:02 BST, 7 February 2016 | Updated: 00:02 BST, 7 February 2016
This pudding is great for using home-grown apples and foraged blackberries – the soft, scone-like topping is offset by the sharpness of the fruit. Blackcurrants would work well too in place of the blackberries.
1kg (2lb 3oz) cooking apples, peeled, cored and cut into
2cm (¾ in) dice
200g (7oz) blackberries
100g (4oz) demerara sugar
icing sugar, for dusting
FOR THE COBBLER
150g (5oz) self-raising flour
50g (2oz) cold butter, cubed, plus extra for greasing
50g (2oz) caster sugar
1 egg, beaten
4 tbsp milk
1 You will need a 20cm (8in) round ovenproof dish. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter.
2 Place the apples, blackberries and demerara sugar in the prepared dish and mix together.
3 To make the cobbler, measure the flour and butter into a food processor and whiz until the mixture is like breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the caster sugar, egg and milk and mix again until combined. It should be like a wet scone mix.
4 Spoon blobs of the cobbler mixture over the fruit in the dish (see Tip), then bake in the oven for 30-35 minutes or until golden brown on top and the fruit is soft and bubbling.
5 Dust with icing sugar and serve warm with cream.
MARY’S FOOLPROOF TIP Spooning the batter over the fruit in blobs gives the desired effect when baked. Don’t worry if there are a few gaps – the mixture will blend together a bit more once it’s cooked.