"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 wikipedia.org
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
- 6 apples, pealed & deseeded, roughly chopped and precooked
- 4 peaches, pealed and roughly chopped
- 1 cup of blackberries
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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