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5 from 4 votes

Rhubarb & Blackberry Spiral Cobbler

Rhubarb & Blackberry Spiral Cobbler – the perfect comfort pudding with marzipan and cinnamon in the cobbler topping.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 - 6
Author Camilla Hawkins

Ingredients

  • 400 g Rhubarb trimmed and sliced
  • 200 g Frozen blackberries
  • 60 g Granulated sugar
  • Juice of half an orange
  • For Cobbler top:
  • 200 g Plain flour
  • Pinch of salt
  • 2 ½ tsp Baking powder
  • 200 g Greek style yogurt
  • 30 g Caster sugar
  • For Cobbler filling:
  • ½ tsp Cinnamon
  • 70 g Marzipan grated
  • 2 tbsp Demerara sugar

Instructions

  • Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes.
  • Add blackberries and heat through until rhubarb cooked.
  • Transfer to an ovenproof dish.
  • Set the oven to 200⁰C.
  • To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk.
  • Add the yogurt and mix to a dough with you hand.
  • On a floured surface roll out to a 25cm square.
  • Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough.
  • Roll the dough up tightly and cut into 12 equal sections with a sharp knife.
  • Bake for 15 – 20 minutes until cooked and golden.
  • Serve hot with custard or ice cream.