Apple, peach and blackberry cobbler...

With plenty of apples and blackberries in the house, a cake was in order. My first thought was to make a crumble, as it is favourite with my two little helpers, but... How many crumbles can one eat, before one gets bored of them...? 

Just by a pure coincidence, while flipping through a magazine, I stumbled across something called  "a cobbler". I've heard about them many times, but never really gave them much of a thought. Well, now was the time!

The result is just fantastic. A topping, which is something between a sponge cake and a bound cake. Very light, not dense at all (which I was afraid of) and a kind of crispy crust on the top. So, now to my fruit choice, which I "pimped up" a bit, as I sautéed the apples in apple cider and sugar to make them softer and give them more flavour.

How to make it...

Ingredients:

- 225 g self-raising flour 

- 2 teaspoon baking powder 

- 75 g chilled vegan butter, diced (like Flora)

- 100 g caster sugar, plus 1 tablespoon

- a pinch of salt 

- 1 aquafaba egg (3 tablespoon aquafaba) 

- 100 ml vegan buttermilk (or you can make your own by mixing 100 ml oat/soy milk with 1 teaspoon vinegar, put aside for 5 minutes to curdle)

- 15 g flaked almonds

Fruit used:

- 6 apples, pealed & deseeded, roughly chopped and precooked

- 4 peaches, pealed and roughly chopped

- 1 cup of blackberries

Method:

- Prepare, spread out your chosen fruit in an oven proof dish adding about 100 g sugar, depending on how ripe/sour your fruit are (if you're using apples you might want to precook them a little with sugar, as to soften them). 

- Preheat the oven to 190 C.
- Sift the flour, baking powder, the 100 g of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.

- Add aquafaba egg into the buttermilk and beat together well. 

- Add to the dry ingredients and mix together lightly into a soft, sticky dough. 

- Drop walnut-sized spoonful of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tablespoon of sugar.
- Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. 

- It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. 

- Leave to cool briefly before serving with some custard, double cream or ice cream.


Smacznego!


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