There are so many blackberries around this year. I’ve been throwing them into granola with almond milk, freezing them in ice-cubes for drinks and making crumbles, pies and cobblers. For this one, I added rosewater to the cobbler mixture, which gives it a lovely light flavour, and goes well with non-dairy custard (or any vegan ice-cream, cream or yoghurt for that matter).
Cooking apples – peeled, cored and cut into 2 cm pieces
You need around 2lb of apples and blackberries to get a good ratio of fruit to scone. A few handfuls of blackberries go a long way so don’t worry if you have far more apple than berries.
225g (8oz) self-raising flour (can use wholemeal, white or a mixture)
75g (3oz) vegan margarine
100g (4oz) caster sugar
A pinch of salt
100ml (4fl oz) soya milk (may need more or less, depending on flour)
½ tsp of rose water to 1 tsp rose water (I love the taste but use less if you prefer it subtle)
Pre-heat the oven to 200C/180C fan/Gas 6. Grease an oven-proof dish with a little margarine.
Place the apples, blackberries in the dish and mix together so there’s a fairly even spread of berries. Depending on the sharpness of the apples, you may want to sprinkle a little extra sugar on top.
Sift the flour, baking powder and salt into a bowl. Rub the margarine into the mixture to resemble a fine sand – just as you do for scones – and add the sugar. Slowly stir in the milk, mixed with the rosewater to form a dough.
Spoon the mixture on to the fruit (it doesn’t matter if there are gaps) and bake in the oven for around half an hour (check after 20 mins), until the fruit is cooked and bubbling and the cobbler is golden brown.