Apple and blackberry cobbler
Serves: 6
Prep time: 15Total time: 
Recipe photograph by Maja Smend
Apple and blackberry cobbler
With a sweet, buttery cobbler topping concealing a chunky apple and blackberry filling, this pudding is a crowd- pleaser that’s deceptively easy to throw together in a flash
Serves: 6
Prep time: 15Total time: 
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Nutritional information (per serving)
Calories
362Kcal
Fat
12gr
Saturates
7gr
Carbs
56gr
Sugars
31gr
Fibre
5gr
Protein
6gr
Salt
0.6gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- soft butter, to grease
- 4-5 Bramley cooking apples (about 900g before prep)
- 200g blackberries
- 50g light brown sugar or caster sugar
- custard*, cream or ice cream, to serve
For the cobbler topping
- 200g gluten-free self-raising flour
- 1 tsp ground cinnamon
- 70g cold butter, cubed, plus extra to grease
- 70g light brown sugar, plus extra to sprinkle
- 1 medium egg, beaten
- 75ml milk
Step by step
Get ahead
Prep to the end of step 3 a few hours ahead. Add the egg and milk to the topping only when ready to bake.
- Preheat the oven to 200°C, fan 180°C, gas 6. Lightly butter a round 23cm diameter or 20cm square ovenproof dish – if your dish is a slightly different size it shouldn’t matter, as long as it’s not too huge.
- Peel, core and chop the apples into roughly 2cm pieces. Add to the prepared dish along with the blackberries and 50g sugar and mix around to combine.
- For the topping, mix the flour and cinnamon together with a pinch of salt in a bowl then rub in the cold butter to form a crumb-like consistency. Stir the sugar through the flour mixture.
- Add the beaten egg and milk and mix once more. The topping should be wet but thick enough to spoon onto the fruit.
- Spoon blobs of the mixture all over the fruit. It doesn’t need to cover it completely, it’s rather nice if there are gaps to see the fruit.
-
Scatter with extra sugar, place the dish on a baking tray and bake the cobbler for 35 minutes, until the topping is cooked through (and rather scone-like) and the fruit is soft. Serve with custard, cream or ice cream.
*Check your custard is gluten-free, if using.
