APPLE AND BLACKBERRY COBBLER RECIPES

Steps:

• Preheat the oven to 180°C/fan 160°C/gas 4. Peel and core the apples, then chop into small, chunky pieces. The prepared weight should be about 700g. Put in a mixing bowl, then combine with the blackberries, 125g golden caster sugar and 2 tbsp flour. Set aside to draw out the juices.
• Meanwhile, for the topping, break the hard-boiled egg yolks, if using, into a food processor. Sift in the flour, baking powder, golden caster sugar and a pinch of salt, then whizz briefly. Add the butter, then pulse until the mixture looks like fine breadcrumbs. Transfer to a mixing bowl, then stir in the whipping cream to form a soft and quite sticky dough. Turn out onto a floured work surface, then gently bring it together into a ball. Carefully roll the dough out to a thickness of 1.5cm, then cut into 8 x 6.5cm rounds using a plain or fluted pastry cutter.
• Stir the melted butter into the reserved fruity mixture, then spoon it into a 2.5 litre (20cm x 30cm) shallow ovenproof dish. Arrange the cobbler discs on top of the fruit, leaving a small gap between each one. Brush the ‘cobbles’ with the remaining 1 tbsp whipping cream, then sprinkle over the demerara sugar. Bake for 40 minutes until the fruit is bubbling around the edges and the cobbles have risen and are golden brown. Serve with a glug of cream or custard, a dollop of crème fraîche or a scoop of ice cream.

Steps:

• Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.
• Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.
• Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
• Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
• Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
• Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.