Berry cobbler

Berry Cobbler

Marja-cobbler eli marjapaistos

If you have never tried cobbler before, it is a bit like a crumble, but topped with scones. The scone dough turns crisp on top but soft and gooey underneath, where it soaks up the berry juices. Apparently cobblers was first made by settlers in the British American colonies who were unable to make traditional suet puddings due to lack of ingredients. Best of all the are incredibly easy to make and require very few ingredients. I have made a quick frozen berry version, spiced with a little orange zest and ginger. Apples and cinnamon also work really well and during the summer try peaches or strawberries.

Berry Cobbler – serves 4 to 6

600 g mixed frozen berries, defrosted

50 g white sugar

zest of an orange and juice of half an orange

50 g dark muscovado sugar

250 g flour

1 tsp baking powder

1/2 tsp baking soda

A good pinch of salt

125 g vegan butter/ margarine

1/2 tsp ground ginger

Preheat the oven to 190 degrees c.

Drain a little of the liquid from the frozen berries and add them to a baking dish (around 1.5 litres). Sprinkle over the white sugar, orange zest and juice.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the vegan butter/ margarine and use you finger tips to rub it in, until it resembles fine breadcrumbs. Stir in the ginger and muscovado sugar.

Add 4 – 5 tbsps of cold water and use your hands to bring the mixture together into a soft dough. Roll into 8 rough balls. Flatten each a little and sit them on top of your fruit, leaving a gab between each.

Bake in the oven for 25 – 30 minutes, until the topping has puffed up and golden.

Serve immediately with ice cream or yoghurt.


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