Try cobbler for comforting dessert - recipes

Published Nov 13, 2015

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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

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