In a departure from Saturday’s jaunt to the ballet, yesterday we headed out on a bear hunt, which culminated with elderberry gathering. As we’re heading towards the end of the season and the supply is less plentiful, we’ve had to top up our yield with the last of the blackberries but our pickings have provided us with enough to combine with apple to make a delicious cobbler for tonight’s meal.
Elderberries are an autumnal treat but need to be cooked and mixed with apple or other fruits, otherwise they’re just too rich, so this cobbler recipe is a perfect use for them. We’ve had a few savoury cobblers recently, so it’s time to use the scone mixture topping in a sweet creation with seasonal fruit.
- 3 dessert apples, peeled and cut into chunks
- Elderberries and/or blackberries, as many as available
- 225g self-raising flour
- 1 tsp baking powder
- 50g butter, cut into cubes
- 50g caster sugar (plus extra to sprinkle over the fruit)
- 100ml milk
To make the the cobbler mixture, combine the flour, baking powder and butter together, either in a food processor or with your hands. Stir through the sugar and the milk until a slightly wet dough forms (you may not need all of the milk, so add slowly).
Peel the apple and chop into chunks. Transfer to an oven proof dish, along with the blackberries. Sprinkle with a good spoonful of sugar and top with blobs of the cobbler mixture. There is no need to cover entirely – leave a few spaces in between as the mix will spread as it cooks.
Bake at 160C for 30 minutes or until cooked through and golden on the top.
Serve with cream or ice-cream.