Blackberry Rhubarb Cobbler
Sweet and warming, this Blackberry Rhubarb cobbler recipe hits all the right spots with it's fruity and tart filling that is ideal for those cooler nights where you want to wrap your hands around a warm bowl for dessert.
Servings 6
Calories 515kcal
Ingredients
Cobbler dough
- 240 grams / 1 ½ cups plain flour
- 8 grams / 2 teaspoons baking powder
- 85 grams / 3 ounces butter cold & cubed
- 250 milliliters / 1 cup heavy cream
Fruit
- 125 grams / ⅔ cup superfine/caster sugar
- 18 grams / 2 tablespoons cornflour
- 300 grams / 10.58 ounces rhubarb (approx 3-4 medium stalks) sliced into 1 inch lengths
- 320 grams / 11.28 ounces blackberries
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
- 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.
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.
- 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
- Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use strawberries or even cherries instead, if you prefer.
- Blackberries: Fresh or frozen work well here, though you could replace with a different type of berry or even plums, if you prefer.
- Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
- How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone/biscuit dough than pie dough.?
- Baking dish: The baking dish used here is a medium 27.5x20.5 cm / 10.5x8 inches. Any baking dish of similar size would be ideal.
Nutrition
Calories: 515kcal