Courtney Roulston’s rhubarb and berry cobbler

Courtney’s rhubarb and berry cobbler is the ultimate winter warmer. Give it a go this weekend - it’s the perfect way to finish a meal.

Courtney Roulston’s rhubarb and berry cobbler

Serves

8

Prep

20m

Note: + cooling time

Cooking

1h

Ingredients

  • 2 bunches rhubarb, trimmed, cut into 2cm lengths
  • 1/2 cup (70g) coconut sugar or caster sugar
  • 750g frozen mixed berries
  • 1/3 cup (80ml) honey
  • 1 tsp ground cinnamon
  • 1 orange, rind finely grated, juiced
  • 1/3 cup (45g) cornflour
  • Greek-style yoghurt or vanilla ice cream, to serve

Cobbler topping

  • 2 cups (300g) self-raising flour
  • 1 tsp baking powder
  • 250g chilled butter, chopped
  • 1 tsp vanilla bean paste
  • 1/2 cup (70g) coconut sugar or caster sugar
  • 150g Coles Australian Almond Meal
  • 1/2 cup (125ml) cold milk

Method

STEP 1

Preheat oven to 180°C. Place the rhubarb, sugar, berries, honey, cinnamon, orange juice and 1 tsp orange rind in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 15-20 mins or until the mixture reduces by one-quarter.

STEP 2

Combine the cornflour and ½ cup (125ml) water in a small bowl. Add to the berry mixture and stir until well combined. Cook, stirring occasionally, for 2-3 mins or until the mixture thickens and is jammy. Pour the mixture into a 29cm pie dish and set aside to cool slightly.

STEP 3

To make the cobbler topping, place the flour, baking powder, butter and vanilla in a food processor and process until the mixture resembles coarse breadcrumbs. Add the sugar and almond meal and process until the mixture is just combined. With the motor running, add the milk in a thin, steady stream until a thick batter forms.

STEP 4

Spoon 1-tbs portions of the batter over the top of the berry mixture. Place the pie dish on a baking tray. Bake for 30-35 mins or until the top is golden brown and the berry mixture is bubbling. Set aside for 10 mins to cool slightly.

STEP 5

Divide the cobbler among serving bowls. Serve warm with the yoghurt or ice cream. 

Dietary information

Egg-free
Vegetarian

Nutrition Information

Per Serve

Energy: 2815kJ/673 Cals (32%)

Protein: 11g (22%)

Fat: 38g (54%)

Sat fat: 18g (75%)

Carb: 54g (17%)

Sugar: 40g (44%)

Fibre: 7g (23%)

Sodium: 365mg (18%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.