Blueberry, Raspberry And Strawberry Cobbler

Cassis-soaked berries with a soft scone like topping make a perfect Autumn dessert for family and friends from Tamasin Day-Lewis
By Tamasin Day-Lewis
Blueberry, Raspberry And Strawberry Cobbler
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the base

  • 900 g mixed berries
  • 2-3 tbsp cassis
  • 2-3 tbsp lightlight muscovado sugar
  • 30 g butter

For the topping

  • 100 g unsalted butter
  • 225 g plain flour
  • 2 tsp baking powder
  • 3 tbsp unrefined caster sugar
  • 170 ml double cream


1. Preheat the oven to 200C/gas 6. Put the fruit into a baking dish and scatter over the cassis and muscovado sugar.

2. Dot with butter.

3. Rub the butter, flour and baking powder together in a large bowl until the mixture resembles fine breadcrumbs, taking care not to over work the mixture or it may become too oily.

4. Using a fork, lightly and quickly stir in all but a tablespoon of the caster sugar and all of the cream.

5. Shape the dough into little biscuits about 5cm in diameter and about 1cm thick, and place them on top of the fruit.

6. Sprinkle the remaining sugar over the top and bake for 40 minutes. The fruit will peep through a little and bleed delectably into the dough as it bubbles up and bakes. Serve with plenty of double or clotted cream.

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