Blackberry and Apple Cobbler

, from Issue #31. September, 2015
Photography by Manja Wachsmuth.
Blackberry and Apple Cobbler

Blackberry and apple cobbler is the ultimate winter dessert recipe. Be sure to serve it with lashings of whipped cream.


Serves: 4


400 grams cooking apples, such as Braeburn or 
Granny Smith
500 grams frozen blackberries, thawed
with their juices
4 tablespoons caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour

1 cup plain flour
pinch of salt
½ teaspoon each ground cinnamon and ginger
2 teaspoons baking powder
2 tablespoons caster sugar
80 grams butter,
 diced and chilled
1/3 cup buttermilk 
or sour cream
1 tablespoon caster
 sugar for sprinkling

To serve
icing sugar
softly whipped cream 
or ice cream


Preheat the oven to 180˚C.

Filling: Peel and thinly slice the apples. Combine with the other ingredients in a large bowl then divide the fruit evenly between 4 x 11/3 cup capacity baking dishes, scraping in any juices left in the bowl.

Topping: Put the flour, salt, spices, baking powder, caster sugar and butter in a food processor and pulse to form coarse crumbs. Pulse in the buttermilk or sour cream to form a crumbly dough. Loosely pile the dough on top of the fruit and sprinkle with caster sugar.

Bake for 30 minutes until golden and crisp.

To serve: Dust with icing sugar and serve with softly whipped cream or ice cream.