Rhubarb & Blackberry Spiral Cobbler
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Fab Food 4 All
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  • 4 reviews Rhubarb & Blackberry Spiral Cobbler Print Prep time 15 mins Cook time 30 mins Total time 45 mins Rhubarb & Blackberry Spiral Cobbler – the perfect low fat pudding for autumn with marzipan and cinnamon in the cobbler topping. Author: Camilla Recipe type: Dessert Cuisine: British Serves: 5-6 Ingredients 400g Rhubarb, trimmed and sliced 200g Frozen blackberries 60g Granulated sugar Juice of half an orange For Cobbler top: 200g Plain flour Pinch of salt 2 ½ tsp Baking powder 200g Greek style yogurt 30g Caster sugar For Cobbler filling: ½ tsp Cinnamon 70g Marzipan, grated 2 tbsp Demerara sugar Instructions Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes Add blackberries and heat through until rhubarb cooked. Transfer to an ovenproof dish. Set the oven to 200⁰C. To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk. Add the yogurt and mix to a dough with you hand. On a floured surface roll out to a 25cm square. Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough. Roll the dough up tightly and cut into 12 equal sections with a sharp knife. Bake for 15 – 20 minutes until cooked and golden. Serve hot with custard or ice cream. 3.2.2802

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