Apple, peach and blackberry cobbler... recipe by Rick Stein

With plenty of apples and blackberries in the house, a cake was in order. My first thought was 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 thought. Well, now was the time! Decided to trust Rick Stein's recipe, and voila! The result is just fantastic. A topping, which is something between a sponge cake and a boundt cake. Very light, not dense at all (which I was afraid of) and a kind of crust on the top. So, now to my fruit choice, which I "pimped up" a bit, as I sauteed the apples in apple cider and sugar to make them softer.

"Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning "wooden bowl"." - by

How to make it...
- 225 g self-raising flour 
- 2 teaspoon baking powder 
- 75 g chilled butter, diced
- 100 g caster sugar, plus 1 tablespoon
- a pinch of salt 
- 1 medium egg 
- 100 ml buttermilk 
- 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.
Break the 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 spoonfuls 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 tbsp 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 crème fraîche.


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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.