Saturday 8 October 2016

Blueberry and Apple Cobbler

Blueberry Cobbler

Fresh fruit makes a delicious dessert. Blueberries and apples 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.

For the filling
1 tbsp salted butter
260 g/9 oz fresh blueberries
454 g/1 lb hard apples; granny smith or other
½ cup soft brown sugar
250g/8oz soft cream cheese, mascarpone or any other

Heat the butter in a skillet and add the sugar until it melts and bubbles. Add the peeled sliced apples and caramelise them lightly. Remove it 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 in large dollops all over the fruit. Keep aside.

For the cobbler

 95 g/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 centre 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 /350 F for 30 minutes, or until golden brown and the dough is cooked through.

Let it rest for 10 minutes and serve.


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 tablespoon 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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