Photo of Apple & blackberry cobbler by WW

Apple & blackberry cobbler

Points® value
Total Time
40 min
15 min
25 min
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.



3 medium


150 g

Light Brown Sugar

1 tablespoon(s)

Vanilla Extract

2 teaspoon(s), level

0% fat natural Greek yogurt

4 tablespoon(s)

Wholemeal Flour

35 g

Ground Almonds

20 g

Baking powder

1½ teaspoon(s), level


1 pinch

Demerara Sugar

2 tablespoon(s), level

Reduced fat soured cream

45 ml

Low Fat Spread

35 g, melted


  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.