How to Make a Blackberry and Apple Cobbler Recipe

This easy Blackberry and Apple Cobbler Recipe is going to become a firm family favourite. It makes a wonderful autumn pudding filled with freshly foraged blackberries and the season’s first apples. Serve with ice cream or custard for comfort cooking at its best

What is a Cobbler?

Cobblers can be sweet or savoury. This recipe is for a sweet fruit cobbler, using apples and blackberries to create a really delicious pudding.

Fruit cobblers make an awesome pudding. They differ from fruit crumbles like our Blueberry Crumble recipe, which tends to include oats (but not always – just to make things confusing). The cobbler topping has a batter-like consistency which is dotted across the fruit filling and baked. The cobbler rises and firms up as it cooks to be a little bit like a soft scone.

I use apples and blackberries in this recipe which are a classic combination and they’re both really good for us too. Blackberries are rich in vitamin C, K, and fibre for a healthy gut. Apples are rich in antioxidants, vitamins C, K and potassium, so between them, there is a lot of nutrition to benefit from. Should you wish to use all blackberries or all apples then this recipe will work just as well.

Steps in making this Blackberry and Apple Cobbler Recipe

There are three steps involved in making this fruit cobbler, all of them really easy and straightforward.

• Prepare the fruit filling – this involves washing and cleaning your blackberries. (If you buy blackberries from the supermarket they won’t need as much attention.) Peel, core and dice the apples. Dicing them is important as this keeps the cooking times shorter.
• Prepare the Cobbler Topping – this is an easy process. Rub the fat into the flour, add the sugar and use the milk to create a soft dough. Dot the dough over the fruit. You’re not trying to cover the fruit with a smooth dough, just dot it about in an organic fashion. Heavenly.
• Bake – pop your soon to be dessert into the oven and bake until it is golden brown with the fruit beautifully cooked and bubbling. Delicious!

Ingredients in this sweet Cobbler recipe

Fruit filling

• apples – these can be cooking apples or eating apples. Cooking apples tend to be more tart so you may find that you’ll need to add more sugar or sweetener to the fruit filling.
  • Do you need to peel them I hear you ask. I would peel the cooking apples but there’s not really any need to peel eating apples. The colour of eating apples tends to look quite pretty and the skins are not as thick as the skins of cooking apples. The skins of cooking apples also tend to be a little waxy which is just what you want if you’re storing apples to last over the winter but it doesn’t makes for a great fruit cobbler, or pie for that matter.
• blackberries – these are genereally pretty easy to buy at the supermarket meaning that you can have blackberry and apple cobbler all year around. But, come late summer you can find wonderfully delicious blackberries in the hedgerows just waiting for you to pick.
  • If you do forage for blackberries remember to pick fruit from hedges that are away from roads or places where they may have used pesticides or herbicides. Pick your site so you know that your fruit is ok.
• sugar – this is for sweetness and the amount needed will vary with the sweetness of the fruit you are using. Eating apples may mean you need less sugar for example. Blackberries can also vary in sweetness. I recommend using 1/3 cup (75g) of light muscovado sugar with cooking apples and perhaps reduce this amount to 1/4 cup (55g) if you use eating apples.
• cornflour – a tablespoon of cornflour is added to the fruit to thicken the juices so it creates a sauce as the fruit cooks.

The Cobbler

This soft batter-like dough comes together really simply. It begins by;

• adding the flour to a bowl and add in baking powder and butter. Rub the fat into the flour until it resembles breadcrumbs.
• Stir in the sugar.
• add 2/3 of the milk to form a wet dough… if your dough seems too thick then continue to add a little more of the milk until it makes a soft sticky dough.
• Spoon this over the fruit filling. Be fairly random in dotting the sticky dough across the apples and blackberries. The idea is that when it cooks the topping resembles cobbles… the kind that used to be used to line the streets.
• It’s ready to bake … you’ve made this pretty simple Blackberry Apple Cobbler recipe so you now need to be prepared for a delicous dessert and a kitchen full of the wonderful smell of baking.

Equipment you will need to make this Blackberry Apple Cobbler recipe

You will need only the most basic of equipment to make this cobbler.

1. a pie dish to bake it in – 9 inches or 22cm
2. knives to prepare the fruit with, to peel and dice.
3. measuring equipment – you will need to be able to accurately measure out the cobbler ingredients. I always use a digital scale for this type of recipe but use what you are comfortable with.
4. spoons and spatulas for mixing the dough with and for spooning it over the fruit.
5. A bowl for mixing the dough in. A nice roomy bowl so that you don’t splatter out the ingredients as you’re trying to mix everything together.

Serving your Blackberry Apple Cobbler

There are many ways of serving this fruit pudding.

• Serve it plain, just as it is, straight out of the dish.
• How about a little single cream, adds a lovely richness to the dessert.
• Your favourite ice cream. This is our favourite way of eating fruit cobblers, with a little vanilla ice cream.
• Mustn’t forget custard either. It may not be super fashionable just now but it has a special place when it comes to serving puddings as warming and comforting as this one.

Storing Fruit Cobbler

Like most things baked, it is best eaten fresh but maybe you can’t eat all of this in one go or perhaps you want to freeze the fruit cobbler so that you’ve puddings in reserve, stored in your freezer ready to go.

This cobbler will store for up to 3 days, covered and in a suitable container in the fridge.

It will freeze successfully to up to 2 months, again in a suitable container that allows a little room for the content to expand.

To eat, thaw on the countertop and then reheat in the oven for 30 minutes at 375F/190C/170C Fan. Check that the cobbler doesn’t become too brown. If it does begin to get overly brown, cover it with a layer of tin foil to protect the outside. Make sure that the cobbler is piping hot before serving.

Recipes you may also like …

• Blueberry Crumble
• Molten Chocolate Lava Cakes
• Vanilla Chia Pudding
• Peanut Butter Chia Pudding
• Blackberry and Banana Smoothie
• Easy Blackberry and Apple Cobbler Recipe
• How to make Blueberry and Apple Crumble
• How to make a Dairy Free Rice Pudding

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