Apple and Blackberry Cobbler (adapted from Market Kitchen)
700g bramley apples, peeled, cored and sliced
75g caster sugar
1 vanilla pod, seeds only
25g butter, plus extra for greasing
For the cobbler topping450g self-raising flour, plus extra for dusting
pinch ground cinnamon
pinch ground ginger
200g chilled butter, diced
100g caster sugar
1 egg, lightly beaten
1 tbsp demerara sugar
Preheat the oven to 200C. Generously butter a deep, 1.5 litre ovenproof baking dish.
Put the apple slices, blackberries, caster sugar and vanilla seeds into the prepared dish and mix gently to coat the fruit in vanilla and sugar. Dot with the butter.
For the cobbler topping: sift the flour, a pinch of salt, ground ginger and ground cinnamon into a bowl. Add the diced butter and rub in with your fingers until the mixture resembles breadcrumbs, then stir in the sugar.
In a separate bowl, mix the egg and milk until combined.
Add the milk mixture to the dry ingredients, reserving a little to brush on the top of the cobbler. Mix well (a dinner knife works well for this) then remove from the bowl and knead lightly on a floured surface into a smooth dough.
Roll out the dough until 1.5cm thick and, using a cookie cutter, divide it into 12 rounds. Arrange these rounds over the apple mix – it doesn’t matter if there are gaps. Brush the tops of the cobbler with the reserved milk/egg mix and sprinkle with the demerara sugar and a little pinch of salt.
Bake for 10 minutes, then reduce the heat to 180C and bake for a further 20 minutes or until the cobbler topping has risen and turned golden and the filling is bubbling. Serve with ice cream.