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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
Keyword autumn, comfort food, Fruit
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 - 6
Author Camilla Hawkins


  • 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


  • 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.