If I were forced to choose only one kind of sweet to make for the rest of my life, it would have to be gorgeous, rustic, Southern-style fruit desserts. From pies to crisps, buckles to slumps, I am in love with them all…especially their curious names! You can’t really go wrong with baked fruit and pastry with a big scoop of ice cream on top.
Today I’ve got a beautiful recipe for you guys, and I’m not ashamed to say I ate pretty much all of this on my own because I didn’t want to share! To make the most of the delicious berries that are in season at the moment, I baked up a Berry Cobbler. I used a mixture of strawberries, blueberries, raspberries and red currants subtly flavoured with elderflower, topped with a delicious buttermilk biscuit pastry.
It was a really great dessert, one I’m sure would be a delicious ending to any summer BBQ. Bonus points because it takes hardly any time at all to put together, and you can definitely play around with the fruits and flavours you use. Any kind of stone fruit would be delicious, from cherries to peaches or even apricots. In winter, try it with apples and pears spiced with cinnamon and vanilla.
Mixed Berry Cobbler with Buttermilk Pastry
Adapted from Gourmet Traveller
Serves 2 hungry people
• 400g mixed berries (I used a combination of strawberries, raspberries, blueberries and red currants)
• 200g raw caster sugar
• 1 tablespoon plain flour
• 40ml elderflower cordial or liqueur
• 1 cup self raising flour
• 50g butter, coarsely chopped
• 2 tablespoons raw sugar, plus extra for scattering
• 90ml buttermilk
Preheat the oven to 180°C (400°F). Combine berries, sugar, flour and elderflower cordial or liqueur in a bowl and divide between 2 ovenproof bowls (or in one larger bowl if you prefer)
For the buttermilk pastry, process flour, butter, sugar and a pinch of salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and gently knead until smooth. Roll out to 5mm thick and cut out 5cm rounds with a pastry cutter. Arrange over berries, overlapping slightly. Brush tops with a little extra buttermilk and scatter raw sugar over pastry. Bake for 25-30 minutes or until fruit is bubbling and pastry is golden and risen. Serve hot with ice cream.