Berry Cobbler

Come home to a warming autumnal pudding with Frank Bordoni's crisp-topped fruit cobbler
By Frank Bordoni
Berry Cobbler
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the fruit

  • 900 g mixed raspberries and blackberries
  • 3 tbsp clear honey

For the topping

  • 225 g plain flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 110 g butter, chilled, diced
  • 170 ml buttermilk
  • 6 brown sugar cubes, crushed
  • vanilla ice cream


1. Place the fruit into a deep oven dish and spoon over the honey.

2. Preheat the oven to 220C/gas 8. Sieve the flour, salt and baking powder into a food processor. Add the butter and process until the mixture resembles fine breadcrumbs.

3. Pour in the buttermilk and briefly pulse the machine until you have a thick, sticky dough.

4. Spoon tablespoons of the mixture over the fruit and sprinkle with the crushed sugar. Bake the cobbler for 25-30 minutes, or until the crust is golden brown. Serve warm, accompanied with vanilla ice cream.

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