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Blackberry and Rhubarb Cobbler

Blackberry and Rhubarb Cobbler

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  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: + cool down 1 hour 30 minutes
  • Yield: Serves 6 1x
  • Category: Crumbles and Puddings

Ingredients

Scale

Cobbler Dough
240 grams / 1 1/2 cups
2 teaspoons baking powder
85 grams / 3 ounces cold, cubed butter
250 milliliters / 1 cup cream
Fruit
125 grams / 2/3 cup superfine/caster sugar
2 tablespoons cornflour
300 grams / 3/4 of a pound rhubarb, sliced into 1 inch lengths
320 grams / 3/4 of a pound blackberries (see note)


Instructions

  • Preheat the oven to 200C/390F.
  • To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
  • Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
  • Place into the fridge for 15 minutes.
  • Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.
  • Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.
  • Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
  • Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
  • Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough pieces.
  • Place into the oven and bake for 35 minutes until golden on top.
  • Remove and allow to cool for 30 minutes.
  • Spoon into serving bowls and drizzle over pouring cream or ice cream.
  • Serve immediately.

Notes

Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / 2/3 cup of the cream and add more as needed due how much quicker the dough will come together.

How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.

Weight of blackberries: The blackberries equaled 11.3 ounces or 0.70 pounds so slightly less than stated on the recipe, though 3/4 of a pound would also work well in this recipe.

Fruit subs: If you aren’t a fan of rhubarb or blackberries, feel free to sub in equal measure raspberries, strawberries, apricots or plums here, really any stone fruit or berry would work well.

Recipe by Roamingtaste

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