A “Cobbler” is something between a pie and a crumble – seasonal stewed fruits with a crunchy, sugary crust arranged like “cobbles” in an ancient street. In the Gladwin Family way, we make ours with some delicious juicy conference pears, wild blackberries and flapjack cobbles. We then add a melted brulée style topping of demerara sugar for extra crunch. Although there are two stages to this recipe it is well worth the effort, plus you will get a feast of flapjack offcuts to snack on as a byproduct.
Ingredients
Serves 6
For the Fruit Filling
3 Conference Pears, peeled, cored and cut into chunks
200g Blackberries
2 Tbsp Honey
Juice of 1 Small Lemon
1 Tsp Ground Cinnamon
A Pinch of Ground Clove (optional)
For the Flapjack
200g Porridge Oats
100g Butter
100g Brown Sugar
3 Tbsp Golden Syrup
2 Tsp Demerara sugar, for the top
Method
Put the pear and blackberries into a heavy bottomed pan over a gentle heat. Stir in the honey, lemon juice and spices.
Simmer for a 3-5 minutes until the fruit is soft and has made its own juice. Set aside to cool.
Line a 24 x 18cm baking tin with oiled baking parchment.
Put the porridge oats, butter, sugar and golden syrup into a heavy based pan over a moderate heat. Stir together with a wooden spoon until the sugar has all melted.
Turn the mixture into the baking tin and spread out with a palette knife to form an even layer. Bake in a preheated oven at 160°C until golden brown.Allow to cool a little, then using a 3cm cutter, cut small round cobbles.
Put the fruit mix together with all its juice into an ovenproof dish. Place the flapjack cobbles evenly on top, then sprinkle with demerara sugar. Before serving, bake the cobbler in a moderate oven 180°C for 15 minutes.
Serve with lashings of custard or vanilla ice-cream. Delish!
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