Blueberry Cobbler
Fresh fruit makes a delicious dessert. Blue berries and appleas are always a great combination, perfect in the autumn and winter months. Top it with a crumble or a cobbler and serve it with some fresh cream or ice cream of your choice.
Blueberries and apple cobbler |
Serves 8 to 10
Preheat the oven to 175C /350 F. Keep an oven proof
deep dish, with a capacity of approximately 1.5 liters or 6 cups of liquid
aside for the pudding to be baked in.
Ingredients
For the filling
1 tbsp salted butter
260 gm/9 oz fresh blueberries
454 gm/1 lb hard apples; granny smith or other
½ cup soft brown sugar
250gm/8oz soft cream cheese, mascarpone or any
other
Heat in a skillet, the butter and add the sugar
until it melts and bubbles. Add the peeled sliced apples and caramelise them
lightly. Remove from the fire and add the blueberries. Give them a good mix.
Tip it all into the baking dish. Whip the cream cheese with a spoon until
smooth. Spoon it I=in large dollops all over the fruit. Keep aside.
For the
cobbler
95 gm/3 oz
salted butter chilled
1 ½ cup sifted plain flour
1 tsp baking powder
1/2 tsp salt
¼ cup brown sugar
Zest of one fresh lemon
½ cup full cream milk
In a bowl sieve the flour, baking powder, salt,
sugar and lemon zest. Rub the butter into it until it resembles crumbs. Make a
well in the center and add the milk. Mix it into a soft ball of dough.
Break this into 8 to 10 pieces, top it all over the
dish.
Bake in a preheated oven of 175C /350F for 30
minutes until it is golden brown and the dough is cooked through.
Let it rest for 10 minutes and serve.
Tips
If blueberries are not available you may substitute them with
blackberries or even raspberries. Goose berries and cherries may also be an
option of choice. Add an extra tbsp. of sugar if the fruit is extra tart.
Frozen packets of berries are often available.
Use any hard apple in season. If you prefer to leave the peel of the
apples on, simply wash them well.
While brown sugar is healthier, caster sugar may also be used.
Use your favourite cream cheese.
You can serve this pudding with Vanilla Ice cream or double cream if
you desire.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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