Winter Fruit Cobbler

, from Issue #73. July, 2017
Photography by Manja Wachsmuth.
Winter Fruit Cobbler

This rustic dessert is an ideal way to showcase seasonal fruits. It’s simple, super delicious and only requires one baking dish.

Serves: 8


4 long stalks rhubarb, cut into 2cm lengths
2 cups frozen berries
3 tablespoons caster sugar
1 tablespoon cornflour
800 grams apples (I used braeburn)
⅓ cup caster sugar
1 teaspoon ground ginger
juice 1 lemon
2 cups plain flour
½ cup caster sugar
½ teaspoon sea salt
2½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon each ground cinnamon and nutmeg
1 large egg, size 7
1 teaspoon vanilla extract
1 cup cream
raw sugar, for sprinkling
cream, custard or ice cream, to serve


Butter a 6 cup-capacity ovenproof baking dish. Preheat the oven to 180°C fan bake.

Toss the rhubarb, berries, sugar and cornflour together in a bowl and set aside. Peel, quarter and core the apples and cut into 1cm thick slices. Place in the baking dish and combine with the sugar, ginger and lemon juice.

Bake the apples for 30 minutes, stirring occasionally. Give the rhubarb mixture a toss then combine with the apples, scraping in any cornflour/sugar left in the bowl. Cook for another 10 minutes. Set aside.

Increase the oven temperature to 200°C fan bake.

Topping: Combine all the dry ingredients in a large bowl. Whisk the egg, vanilla and cream together and drizzle over the top of the flour mixture, then quickly and gently bring the dough together using a fork.

Pick up clumps of dough and scatter them loosely over the top of the hot fruit then sprinkle with raw sugar.

Bake for about 20–25 minutes or until well risen and the top is golden. Let stand for 10 minutes before serving with cream, custard or ice cream. Serves 8.