A cobbler is not just a little Germanic man that works on shoes (or a nasty inedible fish!)...at least that is how I always imagine a cobbler! A cobbler is a summertime American dessert involving fruit and scones basically. I am still a little puzzled as to why it is a summertime thing. To me a baked dessert like a cobbler is much more suited to cold winter nights. And thus it was that in late June, this recipe was created. My memory of cobbler is with peaches, but this was truly delicious. Hope you enjoy it!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 400 Gram rhubarb, cut in pieces
- 400 Gram blueberries, raspberries, combined, plus some more
- 80 Gram golden caster sugar
- 1 Teaspoon ground cinnamon
- 1 Tablespoon Vanilla - Bean Paste vanilla bean paste BUY
- 1 lemon, juice only
- 30 Gram cornflour
- 80 Gram butter
- Pinch Pink Salt Flakes pink salt flakes BUY
- 140 Gram flour
- 1 Teaspoon baking powder
- 3 Tablespoon golden caster sugar
- 80 Gram milk
Place rhubarb, blueberries, raspberries, caster sugar, cinnamon and vanilla bean paste into Thermomix bowl.
Mix cornflour with the lemon juice and add to Thermomix bowl.
Cook 14 min/100℃/Reverse/speed 1.
Pour into a casserole dish of choice.
Preheat oven to 200℃.
Place butter, salt, flour, baking powder and sugar into clean Thermomix bowl and blend 6 sec/speed 6.
Add milk and Knead/20 sec/Interval.
Sprinkle a little flour on Silpat mat and bring dough together with your hands. It will be a sticky dough.
Gently roll out and make scones using the MC as a cutter. You should need about 15 rounds.
Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. Add a few extra whole berries between the scones.
Bake 35 to 45 minutes until fruit is bubbling and scones are golden.
Serve with oodles of whipped cream and/or ice cream.