Apple Berry Cobbler
Packed with seasonal apples and fresh or frozen mixed berries, this Apple Berry Cobbler delivers maximum flavor with minimal effort. No complicated techniques or specialty ingredients needed—just wholesome fruits, a few pantry staples, and about 1 hour to create a homemade cobbler that brings maximum comfort.
Servings 8
Calories 277kcal
Ingredients
Cobbler dough
- 240 grams / 1 ½ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
- 3 grams / ½ teaspoon baking soda
- 85 grams / 3 ounces butter cold & cubed
- 242 grams / 1 cup buttermilk
Fruit
- 100 grams / ½ cup superfine/caster sugar
- 450 grams / 1 pound apples (3 large-4 medium) peeled, cored and roughly cubed
- 450 grams / 1 pound mixed berries fresh or frozen
- 30 grams / ¼ cup cornflour
Optional
- 26 grams 2 tablespoons Demerara sugar
Instructions
Cobbler dough
- 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.
Fruit
- Toss the apples into a small saucepan with 50 grams / ¼ cup sugar on low heat and cover.
- Cook until bubbling at the edges, approximately 10 minutes.
- Remove and toss into the baking tin.
- Toss the berries into the same saucepan and add 50 grams / ¼ cup sugar on low heat and cover.
- Cook until bubbling at the edges, approximately 10 minutes. Remove from the heat and allow to cool.
Assembly
- 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.
- Meanwhile, spoon 3 tablespoons juice from the berries and apples into a small bowl and stir with the cornflour to create a slurry.
- Add the berries to the baking tin and pour the cornflour slurry over the top.
- Stir the berries and apples together to coat the mixture with the slurry.
- Take 1 heaped tablespoon amount of dough 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.
- Optional: For a contrast to the cobbler, sprinkle over the Demerara sugar on top of the dough.
- 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
- Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
- Berries: A mixture of frozen berries was used here. This included blackberries, black currants and raspberries predominantly for a nice tart flavor alongside the apples. You could replace completely with blackberries or blackcurrants here.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch thickens our filling. It does need to be heated to 95C/203F before it is activated to thicken.
- Baking dish: The pie dish used here is 18 cm or 7 inches, a medium one. You could replace with any medium sized baking dish.
- Best kept: If there are leftovers after serving, keep in a covered container in the fridge. Warm in the oven at 100C/210F for 5-10 minutes. It is best consumed within 3 days.
- Can be frozen: Freeze baked cobbler for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180C/350°F oven until warmed through, approximately 5 minutes.
Nutrition
Calories: 277kcal