Apple & Blueberry Cobbler

📝 Ingredients

• 4 apples (about 150 g each)
• 300 g frozen blueberries
• 40 g soft brown sugar (30 g for the fruit, 10 g for the top)
• 15 g cornflour
• ½ lemon (for the juice) + 1 tsp ground cinnamon
• 200 g plain flour
• 40 g caster sugar
• 1 sachet of baking powder (11 g) + 1 pinch of salt
• 55 g unsalted butter (50 g melted for the dough, 5 g for the dish)
• 220 g 1.5% natural yoghurt
• 1 tsp vanilla extract

🍴 Utensils

• Baking dish (20 × 30 cm)
• Mixing bowl
• Bowl
• Peeler
• Knife
• Small saucepan

📖 Steps

1. Preheat the oven to 190 °C (fan 180 °C). Grease the dish with 5 g butter. Melt the remaining 50 g over a low heat in a small saucepan (or for 30 seconds in the microwave) and leave to cool slightly off the heat.
2. Peel the apples, remove the cores and pips, then cut them into roughly 1.5 cm cubes. Put them straight into the dish and immediately drizzle with the juice of the half lemon so they don't turn brown.
3. Add the blueberries while still frozen (once thawed, they stain everything purple and release too much juice), 30 g brown sugar, the cornflour and cinnamon. Mix until all the fruit is coated, then spread it out in an even layer. The cornflour will thicken the juice as it bakes.
4. In a mixing bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the yoghurt, lukewarm melted butter and vanilla with a fork until smooth.
5. Pour the yoghurt mixture over the dry ingredients and stir with a spoon just until no flour is visible. Don't overdo it: the dough should stay thick, sticky and a little lumpy. Overworked, it makes hard scones instead of fluffy ones.
6. Drop the dough onto the fruit in 12 large spoonfuls about 1 cm apart, without trying to cover everything: the juice needs to be able to bubble up between the scones. Sprinkle the remaining 10 g brown sugar over the dough for a crisp crust.
7. Bake for 35 to 40 minutes, until the scones are nicely golden and the purple juice is bubbling at the edges. Pierce a scone in the centre with the tip of a knife: it should come out dry. If the top is browning too quickly, cover with foil.
8. Leave to rest for 10 minutes out of the oven so the juice thickens and the apples finish softening. Serve warm in 6 portions, making sure to scoop up some juice from the bottom of the dish with each one.