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Cooking with Tallyrand

RECIPE BLACKBERRY - cobbler

48

cobblers! 

a blackberry cobbler is a perfect comfort food and accompliment to a chilly autumn evening, after enjoying a stroll on the beach at dusk or a ramble through the beautiful English countryside gathering the fruit

but, if you cant get fresh berries, use other fruits like gooseberries, plums, peaches etc, or frozen berries or even a can of your favourite tinned fruit

recipe - blackberry butter http://www.dawlish.com/article/details/145
recipe - blackberry cheese http://www.dawlish.com/article/details/146
recipe - blackberry autumnal pudding http://www.dawlish.com/article/details/147
recipe - blackberry brulee http://www.dawlish.com/article/details/150
recipe - blackberry buttermilk pancakes http://www.dawlish.com/article/details/151
recipe - blackberry cobbler http://www.dawlish.com/article/details/148
recipe - blackberry cordial syrup http://www.dawlish.com/article/details/149
recipe - blackberry crumble http://www.dawlish.com/article/details/143
recipe - blackberry posset http://www.dawlish.com/article/details/144
 

blackberries 500 gm
flour                    - plain 1 cup
baking powder 3 tsp
salt 1/3 tsp
butter 120 gm
buttermilk            - or milk 200 ml
cinnamon             - ground 1/2  tsp
sugar                    - demarera  1 tbs
flaked almonds   sq
  1. pre-heat oven to 200°C
  2. arrange the fruit into ramekins or a casserole type dish
  3. place the sifted flour, salt, baking powder, cinnamon and butter into the bowl of a food processor
  4. pulse several times, until the mixture resembles fine breadcrumbs
  5. pour in sufficient of the buttermilk and pulse again until a thick, very sticky dough is formed
  6. spoon tablespoons of the mixture over the fruit in rocky mounds (do not try and spread and make pretty, this is a rustic, feel good dish)
  7. sprinkle with the sugar mixed with the cinnamon followed by some flaked almonds
  8. bake for approx 30 minutes, or until top is crusty golden brown
  9. remove and serve warm

chef notes

serve with a nice vanilla infused custard or (gert, big) dollops of clotted cream