Blackberry & Rhubarb Cobbler

I haven’t added a recipe in a while…. but here goes! lol Son and I made this for breakfast today. We decided not to make it sweet so only added a little sugar to the fruit. (And yes, as usual, the photo was taken after we ate!)

I used frozen fruit from last summer, and let it defrost a little before cooking it.

Blackberry & Rhubarb Cobbler

450g rhubarb, cut into pieces 3/4″ long
450g blackberries
75g white sugar
2 tsp cinnamon
1 tsp allspice
2 tbsp cornflour (cornstarch)
3 tbsp water

Cobbler:

330g self-raising flour
2 tsp baking powder
1/2 tsp salt
120g butter
2 eggs
milk to make up to 250ml with the eggs

Put the fruit, sugar, spices into a pot and cook on med. heat until the mixture comes to a boil and the rhubarb just starts to fall apart. Mix the cornflour and water together then stir into the fruit — you might not need all of it depending on the water content of the fruit. Turn down to low, and simmer for 3 minutes while stirring, then turn off the heat.

Mix the dry ingredients together, then cut the butter into the mix. Crack the eggs into a glass measuring cup, then pour in enough milk to make it up to 250ml. Whisk together, then stir into the dry mix. You should have a thick, sticky dough.

Pour the fruit into a 9″x 13″baking pan, then spoon the cobbler mix on top, there should be space in between for the fruit to bubble up.

Bake at 190’C (375’C) for 15-20 minutes or until the cobbler mix is lightly browned. Eat warm as is, or pour on a little cream…

Blackberry and Rhubarb Cobbler
Blackberry and Rhubarb Cobbler
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s