With autumn evidently upon us, we loved this Apple and Blackberry Cobbler recipe from Wrapped In Newspaper!
If you’re feeling adventurous, we highly recommend finding your own blackberries to pick, as Wrapped In Newspaper explain, “There is something much more satisfying about eating your pud when you have picked your own berries, got scratched by the brambles, stung by a couple of nettles and have washed any potential creepy crawlies away!”
INGREDIENTS
Apple & Blackberry Cobbler:
- 400g blackberries
- 2 apples (they used granny smiths)
- A splash of water
- 1 tbsp xylitol
For the topping:
- 170g spelt flour
- 60g rice flour
- 60g oats
- 115g Pure Dairy Free
- 60g xylitol
- 1 tbsp baking powder
- 1 tsp cinnamon
- 70ml oat milk (or any other non dairy milk)
- A drizzle of maple syrup
METHOD
- In a saucepan stew the apples and blackberries with a splash of water and the xylitol – this will take about 10-15 minutes (until soft). Make sure to drain a lot of the liquid to use as juice once served.
- Whilst the fruit is stewing, in a mixing bowl add the flours, oats, baking powder, cinnamon, xylitol and mix the Pure Dairy Free in. Add the milk and stir in to create a scone like mixture.
- In an oven proof dish spoon the stewed fruit and evenly distribute it. Add the cobbler topping and ensure all the fruit is covered. Drizzle a little maple syrup over the top of the cobbler but that is totally optional.
- Bake in the oven for 25 minutes at 180C until golden brown. Serve with the extra juice from the stewed fruit and some vegan ice cream.
Make sure to submit a picture of your cobbler to our #bakedairyfree competition!
Discover more of Wrapped In Newspaper’s recipes here.