Blueberry Cobblers
Ingredients
Serves 6:
400 g fresh blueberries
40 g light brown sugar
1 tbsp cornflour
0.5 tsp vanilla extract
Cobbler Topping:
150 g plain flour
60 g golden caster sugar
1 tsp baking powder
0.25 tsp salt
70 g chilled unsalted butter, cubed
80 ml buttermilk or natural yogurt
1 small egg
2 tbsp demerara sugar
0.5 tsp cinnamon
To serve:
Ice cream or double cream
Instructions
Step 1
Preheat the oven to CircoTherm® 165°C
Step 2
Make the filling first. Mix together the blueberries, sugar, cornflour and vanilla extract in a bowl. Divide between four ramequins.
Step 3
Next make the topping. Place the flour, sugar, baking powder and salt in a large bowl and mix together.
Add the butter, and rub, using your fingers until the mixture resembles large breadcrumbs.
Step 4
Add the buttermilk, and using a butter knife, cut the mixture together, until combined. It should be dough-like, and a little sticky.
Step 5
Pinch teaspoon-size pieces of the dough, and place on top of the blueberries in the ramequins in little blobs. Leave a few gaps so the blueberry mixture can bubble through.
Step 6
Whisk the egg and lightly brush on top of the dough.
Mix together the demerara sugar and cinnamon and sprinkle on top.
Step 7
Place in the oven with medium added steam, and bake for 20 minutes, until golden.
Serve topped with ice cream or a drizzle of double cream.
