A British country dish with a short scone topping over blackberries cooked in their own juice. The scone topping mounds up, looking very much like cobblestones, which may be the origin of the name. It reheats well.
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Units: US | Metric
- 1First put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour.
- 2Cover with foil and bake in a very slow oven until the juice runs and the fruit is tender.
- 3Then take it out of the oven and turn up the heat to 220°C/ 425°F/ Gas Mark 7.
- 4Sieve the self-raising flour and the granulated sugar together.
- 5Rub in the butter.
- 6Add the beaten egg and a little milk and mix to a light dough.
- 7Roll out to fit the pie dish, and then cut squares about 4 cm (1½ inches) across.
- 8Place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes.
- 9Sprinkle the top with granulated sugar and bake for a further 5 minutes at 190°C/ 375°F/ Gas Mark 5.
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Nutritional Facts for English Blackberry Cobbler
Serving Size: 1 (241 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 415.0
- Calories from Fat 86
- Total Fat 9.5 g
- Saturated Fat 5.2 g
- Cholesterol 51.3 mg
- Sodium 81.9 mg
- Total Carbohydrate 77.5 g
- Dietary Fiber 9.0 g
- Sugars 40.5 g
- Protein 7.2 g