Apple Blackberry Cobbler (Gluten Free)

IMG_7528More apple recipes!!! I promise it will stop soon (my stash is slowly running out). When it comes to baked fruit with a topping, I am a fan of an apple crisp; however, I do recognize the love people have for cobbler. I get the idea behind it: stewed fruit topped with a scone-like sweet topping, but I have never actually made it myself. Until now!

I think going gluten free on my first shot of baking something was a tad ambitious. Soon, I’m going to make a gluten-full version and see how the two stack up against each other. For this recipe, the only rising agent is the eggs so the topping has a tendency to collapse. I also made the mistake of using a tall, narrow dish so there was a bit too much topping.

Overall, this is a good dessert, but I think there are a few more tweaks to be made. The end result has a similar texture to bread pudding. I think it would be improved by adding something with a bit more crunch. The almond slices help, but I think they should be sprinkled on half way through the baking or toasted and added at the end so they retain their crunch. Flavour wise, this is a sweet dessert that is kept in balance by the tartness of the cooking apples and the blackberries. Next time, I may give apple rhubarb a go!

IMG_7417Serves 6-8

For the filling:

  • 300g blackberries
  • 4 apples
  • 3 tbsp sugar
  • 1 tbsp corn starch
  • 1 tsp cinnamon

For the topping:

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 2 cups ground almonds
  • 3 eggs
  • handful sliced almonds

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  1. Preheat oven to 350F (180C).
  2. Peel and roughly dice the apples.
  3. In a medium bowl, toss the apples in the cinnamon, sugar, and corn flour.
  4. Transfer the apples to a baking dish (they should take up half the volume).
  5. Sprinkle the blackberries on top of the apples.
  6. To make the topping, cream the butter and sugar together.
  7. Beat in the ground almonds.
  8. Add the eggs one at a time beating thoroughly between each addition.
  9. Spoon the topping onto the fruit. Leave the topping in ‘blobs’ with about 1cm between each spoonful as it will spread out during baking.
  10. Bake for 40 minutes until the top has browned and the fruit is bubbling.
  11. Serve with a scoop of ice cream or a dousing of custard.
  12. Enjoy :)
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