Apple and Blackberry Cobbler
700g cooking apples, peeled, cored and thinly sliced
25g butter, melted
4 tbsp caster sugar
1 tbsp orange or apple juice
225g self-raising flour
1/4 tsp ground cinnamon
a pinch of salt
100g cool butter, diced
50g caster sugar
5 tbsp semi-skimmed milk
1 egg, lightly beaten
1 tbsp demerara sugar, for sprinkling
- Preheat the oven to 200°C (Gas 6).
- Put the apple slices in a bowl and drizzle over the melted butter. Sprinkle with the sugar and fruit juice, then mix together to coat the slices.
- Layer up the apple slices and blackberries in a well-buttered, deep, ovenproof dish (about 1.5 litre capacity), starting and finishing with apple slices.
- To make the cobbler topping, sift the flour, cinnamon and salt into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. (This could be done using the pastry blade on a food processor.) Stir in the caster sugar.
- Reserve 1 tbsp of the milk, then mix the rest with the egg and add to the dry ingredients. Stir together with a round-bladed knife or fork to make a soft dough. Lightly knead on a floured surface for a few seconds until smooth.
- Roll out the dough to 1cm thick and cut into about twelve 4cm rounds. Arrange the scones, overlapping as necessary, on top of the fruit, brush with the reserved milk and sprinkle with demerara sugar. Bake in the oven for 10 minutes.
- Reduce the oven temperature to 180°C (gas 4) and continue to bake for another 20 minutes or until the scones are cooked and golden brown and the fruit is tender.
Serve hot or warm with thick cream or custard.