Gooseberry and elderflower cobbler
Don’t leave cobbler to the Americans! Crumble is good and all, but cobbler is what the cool crowd finishes dinner with. The crunchy outsides and dumpling-like insides sit on a bed of softly cooked gooseberries, here given an extra punch of seasonal fragrance and sweetness thanks to elderflower cordial.
Ingreadient
- 250g self-raising flour
- 125g unsalted butter, chilled and chopped
- 80g golden caster sugar
- 80g rolled oats
- 500g gooseberries
- 2 tbsp elderflower cordial, plus 1 tsp
- Ice cream to serve (optional)
- Approx. 1.2 litre baking dish
Instruction
- Heat the oven to 170°C fan/gas 5. Put the flour in a large bowl with a pinch of salt, then use your fingers to rub the butter into it until the mixture resembles fine breadcrumbs. Stir in 50g of the sugar and the oats, then add 4-5 tbsp ice-cold water and bring the mixture together into a dough.
- Put the gooseberries in the baking dish, then sprinkle with the remaining sugar, 2 tbsp elderflower cordial and a pinch of salt. Shape the dough into around 9 balls, flatten each one slightly, then sit them on top of the fruit, leaving a little space between each. Bake for 30-35 minutes until the topping is golden brown.
- Brush the cobbler tops with the remaining 1 tsp elderflower cordial, then return to the oven for a final few minutes to make them shine. Serve with ice cream (if you like).
