Blackberry and apple cobbler with lemon yogurt recipe
A twist on an autumnal favourite, this cobbler has a citrus kick to it.
See method- Serves 6
- 15 mins to prepare, 35 mins to cook
- 534 calories / serving
Ingredients
- 15g butter
- 1kg (2lb) Bramley apples, peeled, cored and sliced
- 75g (3oz) sugar
- 225g blackberries
- 225g self-raising flour, sifted
- 115g lightly salted butter
- 50g (2oz) golden caster sugar
- 1 tsp ground cinnamon
- 140g (5oz) yogurt
- 3 tbsp milk
- 2 tbsp flaked almonds
For the lemon yogurt
- 250g (8oz) fat-free Greek yogurt
For the glaze
- 1 tbsp golden caster sugar
- 1 lemon, finely zested
Each serving contains
- Energy
- 2250kJ 534.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 0.4g
- Sugars
- 46g
of the Reference intake
Carbohydrate 78.1gProtein 11.0gFibre 4.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large pan. Add the apples and sugar and cook over a low-medium heat for 5 minutes, until the apples have softened. Stir in the blackberries, cook for 1 minute more, and then remove from the heat. Transfer the fruit to a medium baking dish and set aside.
- Rub the flour and butter together until the mixture resembles coarse sand. Add the sugar and cinnamon, followed by the yogurt and milk, stirring to form a wet dough.
- Dot heaped spoonfuls of the dough over the filling (don’t worry if they don’t touch – they’ll spread out in the oven). Scatter over the almonds and bake for 30 minutes, or until golden and bubbling at the edges.
- Meanwhile, combine all the lemon yogurt ingredients in a bowl and chill until needed. Serve the cobbler with the lemon yogurt.
- See more Dessert recipes
