From my kitchen to yours...Bumbleberry Cobbler
Just out of the Red Brolly kitchen comes a modern apple crumble recipe...Bumbleberry Cobbler.
It's so delicious and at this time of year (think cold Autumn days if you aren't in Australia) it's a perfect late evening dessert.
So, if you saw my previous post, you would see that you can make a gift out of this by putting the dry ingredients in a jar. I've made some labels for you to use. If you'd like to see the gift version of my Bumbleberry Cobbler then you can read more here.
If you would like to make it yourself, here's the instructions. This will make enough to serve 6. And, you don't have to use apples, you can use a mixture of berries such as apples and blueberries/ raspberries, apples and blueberries/ peaches/pears, even apples and sultanas (just soak the sultanas in hot water for 5 mins before adding). If you don't have fresh apples you can used the tinned variety...just leave out the caster sugar.
You will need:-
125g plain (all-purpose) flour
60g brown sugar
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1/4 tsp ginger
1/4 cup coconut
1/4 cup rolled oats
1 cup (220g) caster sugar
100g chilled butter, chopped
7 Granny Smith Apples (1 for each person and 1 extra for the pie)
2 tbs lemon juice
1 tsp vanilla essence
Vanilla ice-cream, double cream and hot caramel sauce to serve.
Preheat the oven to 180 degrees celsius (350 F) and line a baking try with paper.
Combine flour, brown sugar, spices, oats and coconut in a bowl, and using your fingertips, rub in the butter until it resembles breadcrumbs.
Keep rubbing...not there yet...
Spread out onto the tray, sprinkle 1/4 cup of the caster sugar over the top, and bake in the oven for 20 mins, stirring twice. It's ready when it's smelling delicious and cinnamony and is golden brown.
peel apples, core and slice.
In a frypan place the apples, lemon juice, vanilla and remaining 3/4 cup caster sugar. Cook over a low heat, stirring, until apples are softened and are warm,gooey and caramelised. About 20 mins.
Starting to look good. Can you smell the vanilla? mmmmm.....
Divide the warm, vanilla caramelised apples equally among 6 serving bowls. Scatter the cinnamon cobbler topping over the apples. Top with a scoop of vanilla bean ice cream, a generous dollop of double cream and some warm caramel sauce and serve immediately.













