It’s apple and blackberry season here. And figs. Everywhere I’ve been recently has had blackberries and figs at ridiculous prices. And by ridiculous I mean super super cheap. The magazines are all writing about autumn, (winter is coming) and apple and blackberry combinations seem to be the thing to do. Obviously I don’t want to be out of the loop so I made this for dessert on Sunday evening. It’s great served with cream but possibly even better cold, for breakfast, with yogurt. The key is to have a large percentage as blackberries and a fair amount of cobbler. I mean seriously, one needs carbohydrates with ones fruit in take no?

Apple and Blackberry Cobbler
Adapted from Happy Days with the Naked Chef
1/2 large cooking apple
1 punnet blackberries
zest and juice of one lime
1 tbsp caster sugar
45g butter, unsalted, cold
110g plain flour
1/2 tsp baking powder
35g golden caster sugar
pinch of salt
1/4 cup yoghurt

Preheat the oven to 180C. Core and halve the apple. Then peel it and cut the half you’re using into chunks. If you’ve got a regular sized apple, use the whole thing.

Place the apple into a two serving baking dish and cover with blackberries, sugar (1tbsp) and lime zest. Place into the warming oven and allow to cook slowly for about 10 minutes.

In a bowl place the flour, baking powder and butter. Rub the butter into the flour until it starts to look like breadcrumbs.

Add in the caster sugar, salt, lime juice and yoghurt and stir until it starts to come together. Bring it together with your hands.
Remove the fruit from the oven and dollop the cobbler mixture over the fruit.

Return to the oven and cook until the cobbler is brown and the fruit is bubbling away underneath – about 20 minutes.

Eat hot with cream. This makes enough for two generous portions or three normal sized ones.