Gooseberry cobbler and its wild Blackberry version

A cobbler is a rough tart with pastry folded over the edges and it is an ideal summer tart because it needs no tin or special pan, just a flat sheet of grease-proof paper. It is eaten warm with whipped cream, as soon as it comes out of the oven. You can use any seasonal berries to make the filling, or use a mix of them.

I came back to England with a terrible craving for gooseberries and blackberries. Their season is ridiculously short and it is now! So here is a quick and easy way to enjoy your pickings. I gathered my blackberries by the river yesterday with my eldest son, got stung by nettles and ate lots but I made these when we got back.

Gooseberry cobbler

Ingredients list

The video link above will lead you to a video (en Français) for the most delicious and idiot-proof pastry – it is on Marmiton.org.

Once you have made the pastry, leave it to rest a few hours in the fridge.

Prepare and wash the fruit.

Roll out the pastry into a loosely round shape directly onto your baking sheet or onto a Silpat sheet.

Brush with the egg yolk then sprinkle the semolina all over. This will absorb the juice without soaking the pastry which you want crunchy and crumbly.

Pile the fruit in the middle in a pyramid shape whilst sprinkling the sugar at various stages. Now fold the edges over, delicately with the flat end of a knife. Brush these with the rest of the yolk or some milk.

Put in a hot oven for 35 min or until the pastry turns brown.

Serve hot as soon as ready.

Blackberry version

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One response to “Gooseberry cobbler and its wild Blackberry version

  1. mmm I love cobbler. Recently made it with raspberries (from the pick your own) and redcurrants from the garden

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