A cobbler is one of two things, either a cocktail or in this case, a fruit pud. Cobblers for me hold memories of my mum – she would always make pies with a scone top rather than pastry. Both her and my dad preferred that more biscuity texture.
Of course, there was often some left – my mum much like me preferring to do stuff by eye. I mean when your eyes are already bigger than your belly, making too much is pretty much standard. Leftover scone dough meant cobbler – primarily because there wouldn’t quite be enough to top the whole of the baking dish, but enough to make little rounds for each of us.
Most cobblers use buttermilk, I’m sorry, I have too many memories associated with the scone style to allow me to change it. There’s only a tiny bit of sugar added, you don’t need much. Firstly, you’re already adding sugar to the fruit, and secondly, the scone dough topping absorbs some of the fruity juices, which adds it’s own sweetness.
And of course, this being a scone dough, it means you basically have two recipes in one!
Finally, a note about the gin. This isn’t essential by any means, but I wouldn’t be me if I didn’t add booze of some sort. Tappers Three Fine Days is full of citrus flavours, so along with the lemon juice, gives the whole dish a Bramble cocktail vibe – which just happens to be one of my favourites.
Coincidence? Maybe.
Blackberry and Pear Cobbler with Tappers Gin
Ingredients
For the filling
- 600 grams Blackberries
- 3 Ripe pears, cored and sliced
- 60 grams Caster sugar
- 1 tbsp Cornflour
- 70 ml Gin
For the topping:
- 225 grams Self raising flour
- 40 grams Butter
- 1 tbsp Sugar
- 1 Medium egg, beaten
- 50 ml Milk for binding/brushing
Instructions
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Preheat the oven to 200°C/400°F/Gas Mark 6.
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Put the fruit and sugar in an oven dish and stir to distribute the sugar through the fruit.
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In a small cup mix the cornflour and gin into a paste, then add to the dish, stirring to coat the fruit.
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Now for the topping. Put the flour, sugar and butter into a bowl and rub between your fingers until they form breadcrumbs.
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Add the egg and milk (if needed) to bind. It should form together nicely.
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Roll out and cut out circles, squares, or just or divide into portions and roll into circular shapes with your hands.
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Place on top of the fruit in the dish, leaving space between each cobble.
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Brush with any leftover milk, and pop into the oven for 35-40 minutes until the cobbles are golden and the fruit is bubbling.
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Serve with ice cream or custard.
