Photo of Apple & blackberry cobbler by WW

Apple & blackberry cobbler

7
Point(s)
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
A lovely, fruity pud that’s perfect for Sunday lunch. You could use other berries if you prefer – raspberries or blueberries would work just as well as blackberries.

Ingredients

Apple(s)

3 medium

Blackberries

150 g

Light Brown Sugar

1 tablespoons

Vanilla Extract

2 teaspoons, level

0% fat natural Greek yogurt

4 tablespoon(s)

Wholemeal Flour

35 g

Ground Almonds

20 g

Baking powder

1½ teaspoons, level

Salt

1 pinch

Demerara Sugar

2 tablespoons, level

Reduced Fat Soured Cream

45 ml

Low Fat Spread

35 g, melted

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the fruit into a 20cm round or square ovenproof dish and gently toss with the sugar and vanilla until combined. Set aside while you make the cobbler topping.
  2. In a bowl, mix together the flour, almonds, baking powder and salt. Set aside 1 teaspoon of the demerara sugar, then stir the remainder into the flour mixture. Add the soured cream and melted low-fat spread, and stir until combined.
  3. Drop spoonfuls of the mixture over the fruit, then scatter the reserved demerara sugar over the top of the dough mixture. Bake for 25 minutes, until the cobbler is risen and golden and a skewer inserted into the centre of the cobbler comes out clean. Serve with the Greek yogurt spooned over.