Rhubarb & Blackberry Spiral Cobbler
User Reviews
5
8 reviews
Excellent
Rhubarb & Blackberry Spiral Cobbler
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Rhubarb & Blackberry Spiral Cobbler – the perfect comfort pudding with marzipan and cinnamon in the cobbler topping.
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Ingredients
- 400 g rhubarb trimmed and sliced
- 200 g blackberries frozen
- 60 g granulated sugar
- orange juice of half
- For Cobbler top:
- 200 g plain flour
- Pinch salt
- 2 ½ tsp baking powder
- 200 g Greek yogurt
- 30 g caster sugar
- For Cobbler filling:
- ½ tsp cinnamon
- 70 g marzipan grated
- 2 tbsp demerara sugar
Instructions
- Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes.
- Add blackberries and heat through until rhubarb cooked.
- Transfer to an ovenproof dish.
- Set the oven to 200⁰C.
- To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk.
- Add the yogurt and mix to a dough with you hand.
- On a floured surface roll out to a 25cm square.
- Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough.
- Roll the dough up tightly and cut into 12 equal sections with a sharp knife.
- Bake for 15 – 20 minutes until cooked and golden.
- Serve hot with custard or ice cream.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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