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Rayburn Autumn Berry Cobbler

Serves 6-8

  • 1kg frozen autumn berry fruits, thawed and drained

  • 3 tbsp juice from the drained fruit

  • Sugar to taste

Cobbler Topping:

  • 300g (10oz) self raising flour

  • 1tbsp baking powder

  • 55g (2 oz) butter

  • 25-55g (1-2 oz) caster sugar

  • 1 medium egg, beaten

  • 3-5 tbsp milk

Place the fruit into a round pie dish, and pour over the juice, sprinkle over the sugar to taste.

To make the cobbler topping, sieve the flour and baking powder into a mixing bowl then rub in the butter with the sugar alternatively put all these ingredients into a food processor and whizz until smooth.

Add the beaten egg and milk to form a sticky dough. Lightly pat out and cut in to circles and place on the top of the fruit, don’t worry they certainly do not have to be perfectly round!

2, 3 and 4 oven AGA: Place on the oven grid shelf set on the floor of the Roasting Oven and bake for about 20-25 minutes until risen and golden.

Serve with lashings of hot golden custard.

Rayburn cooking: Cook in the centre of the Main Oven at 220ºC (425ºF), Gas Mark 7 for 20-25 minutes.

Conventional cooking: Bake in the centre of the oven at 220ºC (425ºF), fan oven 200ºC, Gas Mark 7 for 20-25 minutes.

By Dawn Roads, AGA Home Economist.

Earlier Event: 21 December
Later Event: 23 December
Rayburn Roast Pork