Blueberry and apple cobblerby J Jones |
| Preperation time: 20 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 1 Bramley cooking apple, peeled, cored and
thinly sliced; 250g blueberries; 50g light muscovado sugar; 250g mascarpone; For the topping: 85g butter, cut into pieces; 225g self-raising flour; 50g light muscovado sugar; grated zest of 1 lemon; 150g natural yogurt. |
| Recipe Method |
| Place the apple slices in a 1.5 litre ovenproof
dish. Place the blueberries over the top and sprinkle with the
muscovado, stir gently. Now spoon the mascarpone over the
fruit. Make the topping by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar and lemon zest. Make a well in the mixture and pour in the yogurt. Lightly stir until combined. Spoon the topping onto the fruit mixture. Bake in a hot oven 220c/fan 200c/gas7 for 20 mins until the topping is golden and the filling is bubbling. |
| More recipes: |
| Cinnamon apple
and raisin cobbler Bramble pudding Autumn apple sponge cake Plum clafoutis Nutty savoury muffins |
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