Somewhere between a pie and a crumble, a cobbler is buttery, crumbly and particularly delicious when cooked with sweet, soft gooseberries. Serve this cobbler with a big dollop of vanilla ice cream or clotted cream.
- 750g gooseberries
- 100g caster sugar
- 2-3 tbsp. elderflower cordial (alternatively you could use a fruity cordial)
- 100g plain flour
- 25g each butter and caster sugar
- 50g ground almonds
- 2 tsp. baking powder
- 150ml buttermilk (or yoghurt)
- Sprinkle of brown sugar
Mix together the gooseberries, caster sugar and cordial. Stir well and leave to sit for 10 minutes. Drain off any juices and put into a saucepan, then simmer until slightly thickened. Take off the heat and add the gooseberries back to the syrup. Put into the bottom of a pudding dish.
Sift the flour into a bowl. Stir in the ground almonds, baking powder and caster sugar. Rub the butter into the dry mix using your fingertips until it resembles breadcrumbs, then stir in the buttermilk. Dollop the mix over the gooseberries, sprinkle with brown sugar and bake in a 170C oven for 25 minutes. Serve warm from the oven.