Durban - A cobbler consists of fresh or tinned fruit of your choice, topped with a scone-like dough.
The dough can be stiff and rolled and cut into discs, then placed over the fruit, giving it the appearance of a cobbled road, hence the name.
The dough can also be made slightly softer to form a thick batter, which is then spooned over the fruit. The fruit juices bubble up into the pastry as it bakes, forming little pockets of deliciousness.
You can make it large or in individual ramekins to suit the occasion.
Fruit cobblers can be served with whipped cream, ice cream or even custard.
STRAWBERRY AND RHUBARB COBBLER
Serves 4-6
400g strawberries, halved
2 bunches of rhubarb, chopped
180ml brown sugar
rind and juice of 1 orange
45ml cornflour
COBBLER
250ml cake flour
250ml ground almonds
125ml castor sugar
10ml baking powder
80g butter, cubed
60-80ml cream
1 egg, beaten, for glazing
45ml flaked almonds
Combine the strawberries, rhubarb, sugar, orange rind and juice and cornflour in a bowl and mix well. Spoon into an ovenproof casserole dish and set aside.
COBBLER: Combine the flour, almonds, sugar and baking powder in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs.
Add enough cream to bring the mixture together to form a dough that is soft but not sticky. Knead gently until smooth.
Lightly roll out the dough on a floured surface and cut out 4cm discs. Place the discs over the filling. Brush with beaten egg and sprinkle with flaked almonds.
Bake at 180ºC for 30-40 minutes until golden brown. Remove and serve with cream or ice cream.
APPLE AND MIXED BERRY COBBLER
Serves 6-8
50g butter
4 apples, peeled, cored and chopped
400g frozen mixed berries
180ml castor sugar
125ml port
1 cinnamon stick
COBBLER TOPPING
375ml flour
60ml castor sugar
10ml baking powder
50g butter
150ml buttermilk
whipped cream for serving
Heat the butter in a frying pan and cook the apples for 5 minutes.
Add the rest of the ingredients and cook for a further 5 minutes.
Remove the fruit with a slotted spoon and set aside.
Turn up the heat and boil the port mixture until it thickens. Pour over the fruit and gently mix.
Divide the fruit into ramekins, top with cobbler and bake in a pre-heated oven at 180ºC for 20-30 minutes, until golden and bubbling.
Serve with a dollop of cream.
COBBLER TOPPING: Combine the flour, sugar and baking powder in a bowl.
Add the butter and rub it in until the mixture resembles breadcrumbs. Add enough buttermilk to form a thick batter.
Place spoonfuls of the dough over the filling.
Sunday Tribune