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Blueberry Cobbler

Blueberry Cobbler
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 4 out of 4

13 Ingredients

Number of servings
6
For the cobbler
  • 225grams self-raising flour
  • 2teaspoons baking powder
  • 95grams caster sugar (save 20g for sprinkling)
  • 1 pinch salt
  • 75grams unsalted butter, chilled and diced
  • 1/3 cup buttermilk
  • 1 egg
  • 1 handful flaked almonds
For the filling
  • 450grams blueberries
  • 2 large dessert apples, sliced
  • 2tablespoons caster sugar
  • 1 lemon, finely grated zest
  • 750milliliter custard (to serve)

Nutrition per serving

2100 Kilojoules or 503 Calories
24% of daily energy intake*
Protein
12.1grams
Fat
19.3grams
Carbs
69.7grams
Sugars
39.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A classic American summer-fruit pudding, easy to make and great for a hungry family.

Method

Step 1 of 10

Preheat the oven to 190°C. Put the fruit in the dish and add sugar and zest.

Step 2 of 10

For the cobbler top, sift the flour, baking powder, caster sugar, and salt into a bowl.

Step 3 of 10

Add the butter and mix with your fingers until the mixture resembles breadcrumbs.

Step 4 of 10

Beat together the buttermilk and egg, add to the dry ingredients and mix to form a dough.

Step 5 of 10

Place walnut-sized spoonfuls over the fruit, leaving space for the mix to spread.

Step 6 of 10

Lightly press down on the balls of mixture to help them combine with the fruit.

Step 7 of 10

Evenly sprinkle over the flaked almonds and the remaining 1 tablespoon sugar.

Step 8 of 10

Bake for 30 minutes until golden and bubbling. If it browns quickly, cover with foil.

Step 9 of 10

Insert a skewer into the middle of the centre It should emerge clean.

Step 10 of 10

If the skewer has uncooked mixture on it, return the cobbler to the oven for another 5 minutes, then take out and test again. Leave the cobbler to cool briefly before serving straight from the dish, with plenty of custard. Best eaten the same day.

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