Mark Hix's Pear and Bramley Apple Cobbler

Submitted By:
Bramley Apple


Background Info:
Courtsey of The Bramley Apple Information Service No. of Servings:
4 - 6 Preparation time:
30min(s) Course:
Dessert Cooking time:
40min(s) Cooking Instructions:
Peel, core and roughly chop the apples and pears and place in a heavy-based saucepan with the sugar. Cook over a low heat for 5-6 minutes with the lid on, stirring every so often, until the apple begins to break down.

Add the plums and continue to cook for another 5-6 minutes. Remove from the heat and leave to cool for about 10 minutes. Preheat the oven to 190°/gas 5.

Meanwhile, make the cobbler dough. In a food mixer or by hand, cream the butter and sugar together until very pale and fluffy. Sift the flour, baking powder and salt over the mixture and fold in, with a little milk, until well combined. Gradually incorporate the rest of the milk to give a sticky dough.

Flour your hands and form the cobbler dough into 16-20 small rough balls. Place them on a non-stick baking sheet, brush with the beaten egg and bake in the oven for 6-7 minutes.

Stir the blueberries and blackberries into the fruit mixture and transfer to a large ovenproof serving dish. Arrange the part-baked cobbler balls on top of the fruit mixture and bake for 35-40 minutes until they are golden in colour. Serve hot with thick cream or custard.