Apple, peach and blackberry cobbler...

With plenty of apples and blackberries in the house, a cake was in order. My first thought was to make a crumble, as it is favourite with my two little helpers, but... How many crumbles can one eat, before one gets bored of them...? 

Just by a pure coincidence, while flipping through a magazine, I stumbled across something called  "a cobbler". I've heard about them many times, but never really gave them much of a thought. Well, now was the time!

The result is just fantastic. A topping, which is something between a sponge cake and a bound cake. Very light, not dense at all (which I was afraid of) and a kind of crispy crust on the top. So, now to my fruit choice, which I "pimped up" a bit, as I sautéed the apples in apple cider and sugar to make them softer and give them more flavour.

How to make it...

- 225 g self-raising flour 
- 2 teaspoon baking powder 
- 75 g chilled vegan butter, diced (like Flora)
- 100 g caster sugar, plus 1 tablespoon
- a pinch of salt 
- 1 aquafaba egg (3 tablespoon aquafaba) 
- 100 ml vegan buttermilk (or you can make your own by mixing 100 ml oat/soy milk with 1 teaspoon vinegar, put aside for 5 minutes to curdle)
- 15 g flaked almonds

Fruit used:
- 6 apples, pealed & deseeded, roughly chopped and precooked
- 4 peaches, pealed and roughly chopped
- 1 cup of blackberries


- Prepare, spread out your chosen fruit in an oven proof dish adding about 100 g sugar, depending on how ripe/sour your fruit are (if you're using apples you might want to precook them a little with sugar, as to soften them). 
- Preheat the oven to 190 C.
- Sift the flour, baking powder, the 100 g of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.
- Add aquafaba egg into the buttermilk and beat together well. 
- Add to the dry ingredients and mix together lightly into a soft, sticky dough. 
- Drop walnut-sized spoonful of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tablespoon of sugar.
- Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. 
- It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. 
- Leave to cool briefly before serving with some custard, double cream or ice cream.


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  1. I never baked a cobbler yet, i am more familiar with the crumble.Nevertheless, it looks very tempting.

    1. It was my very first time to make cobbler, although I've heard about it many times. Do try it Anna! It's fantastic :)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.