Autumn Berry Cobbler
- 1kg frozen autumn berry fruits, thawed and drained
- 3 tbsp juice from the drained fruit
- Sugar to taste
- 300g (10oz) self raising flour
- 1tbsp baking powder
- 55g (2 oz) butter
- 25-55g (1-2 oz) caster sugar
- 1 medium egg, beaten
- 3-5 tbsp milk
Place the fruit into a round pie dish, and pour over the juice, sprinkle over the sugar to taste.
To make the cobbler topping, sieve the flour and baking powder into a mixing bowl then rub in the butter with the sugar alternatively put all these ingredients into a food processor and whizz until smooth.
Add the beaten egg and milk to form a sticky dough. Lightly pat out and cut in to circles and place on the top of the fruit, don’t worry they certainly do not have to be perfectly round!
2, 3 and 4 oven AGA: Place on the oven grid shelf set on the floor of the Roasting Oven and bake for about 20-25 minutes until risen and golden.
Serve with lashings of hot golden custard.
Rayburn cooking: Cook in the centre of the Main Oven at 220ºC (425ºF), Gas Mark 7 for 20-25 minutes.
Conventional cooking: Bake in the centre of the oven at 220ºC (425ºF), fan oven 200ºC, Gas Mark 7 for 20-25 minutes.
By Dawn Roads, AGA Home Economist.