In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, Jules Of The Kitchen_CROPPED 2
straight from Jules of the Kitchen.   

Mixed Berry Cobbler

Whether you make this dish with frozen or fresh berries, this delicious mixed berry cobbler recipe will be a winner with family and friends. The berry compote base is not too sweet and is the perfect compliment for the delicate, creamy cobbler scone topping. I made ‘man sized’ cobblers for this recipe (one each with one spare for the hungry diner) but this may not please you all, so please adjust the size of the cobblers to meet your demand.

Just to share normally ‘cobblers’ are made with milk, so the addition of the cream in this recipe really does take your cobbler top to another level. The cobblers once baked are deliciously creamy tasting and truly very scrumptious.

Serve with double cream or a thick custard for an extra touch of decadence. 

Serves 6

Preparation: 30 minutes
Cooking time: 45 minutes
Oven temperature: 180ºC

Ingredients

Filling 

450g frozen mixed soft fruits 
2 tbsp soft brown sugar
2 generous tbsp gin – alcoholic or non alcoholic, or apple juice
75g butter – cubed
2 tbsp cold water

Sweet Cobblers

250g self raising flour – sieved
125g butter 
2 tbsp of caster sugar
185ml single cream 
1 tbsp demerara sugar – topping for cobblers

Garnish

Dusting of icing sugar
Thick custard or whipped cream 

Method

Prepare baking dish

Lightly butter an oven proof baking dish.

Assemble filling

Empty frozen fruit into baking dish. Add the gin and water. Sprinkle the sugar all over and finish with cubes of butter dotted all over the top.

Make cobbler topping

In a large bowl sift flour. Rub in the butter using finger tips to resemble breadcrumbs and then add the sugar. Finally fold in the cream to form a soft dough (add extra if too dry). 

Turn out onto a lightly floured surface and cut round shapes. 

Assemble cobblers for baking 

Place the dough cobblers on the surface of the berry filling. Sprinkle each one individually with demerara sugar. 

Cook

Bake in the oven for 45 minutes or so until the filling bubbling and the cobblers golden brown. 

Serve

Best eaten hot with a dusting of icing sugar, thick custard or whipped cream. 

Jules’ tips: If wish to remove gin flavouring, replace the amount with apple juice or plain water. It is also possible to substitute the frozen berries with fresh. Just make sure your mix weighs approximately the same – 450 grams. 

Contributed by: Julia Toon, Jules of the Kitchen

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