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Berry Cobbler

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Serves: 4-6
1kg / 2 lb 4 oz berries, such as blackberries, blueberries, raspberries, loganberries
100g / 3 1/2 oz brown sugar, plus 2 tbsp
1 tbsp water
210g / 7 1/2 oz self-rising flour, plus extra for dusting
1/2 tsp salt
85g / 3 oz butter
55g / 2 oz superfine (caster) sugar
2 eggs
60ml / 2 fl oz milk
Greek-style yogurt, for serving

Preheat the oven to 400ºF / 200ºC / Gas Mark 6. Place the berries in a bowl, add 100g / 3 1/2 oz brown sugar and mix together. Add the water and place the mixture in an oven proof pie dish.

Sift the flour and salt into a bowl. Add the butter and rub it in until the mixture resembles fine bread crumbs. Stir in the superfine (caster) sugar. Whisk 1 egg and the milk together. Pour into the flour mixture and mix until a lumpy dough forms.

Turn the dough onto a floured surface and knead briefly. Roll out to a thickness of 1/2 inch / 1 cm, stamp out disks with a 2 1/2 inch / 6cm cutter, and arrange over the berries. Beat the other egg, brush the disks with the egg, and sprinkle with the remaining sugar.

Bake for 15 minutes, then reduce the oven temperature to 375ºF / 190ºC / Gas Mark 5 and bake for another 10 minutes. Serve with yogurt.

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