Recipe: Foraged Autumn Fruit Cobbler

as autumn rolls around and the nights draw in, we need suitable puddings to warm us. this cobbler offers a great big blanket of yumminess, and is made even more satisfying (and spares pennies for your fuel bill) if you forage for the fruit yourself. this sweet was made even sweeter by my uncle’s apples and pears, and blackberries the product an hour of my hard labour. i also made the wonderful discovery of Oatly’s oat cream. i bought this stuff on a dubious whim as my own attempt to make oat cream had resulted in a gloopy mess, but i assure you that left to the professionals, this makes an undetectable healthy alternative to dairy.

OLYMPUS DIGITAL CAMERAProcessed with VSCO with g3 preset


for the fruit:

  • 3 small eating apples
  • 3 pears
  • 3 cups blackberries
  • 2-3 tbsp honey (maple/ agave also work)
  • 2 tsp finely grated ginger (optional)

for the topping:

  • 100g ground almonds
  • 50g flour of choice (I used spelt)
  • 1/4 cup poppy seeds, ground in a blender/ food processor
  • 1tsp baking powder
  • 1tsp ground ginger (optional)
  • 2 large eggs
  • 1 tsp lemon juice/ vinegar
  • 1 tbsp oil (rapeseed, coconut, walnut etc.)
  • 2 1/2 tbsp honey (maple/ agave also work)
  • splash chosen milk to loosen


  1. preheat the oven to 180c (160c fan)
  2. chop the fruit into bitesize pieces and add to a pan along with 1/2 cup water and the ginger (if using). bring to the boil and simmer with a lid ajar for 15 minutes until softened, cook for a further 5 with the lid off to reduce the watery juices
  3. arrange in a pie/ casserole dish with the berries and honey
  4. to make the cobble scones, mix the dry ingredients in a large bowl. in a separate container, combine the wet ingredients
  5. add the wet to the dry, stirring until combined. add milk to loosen if needed but the mixture should be the texture of a thick cake batter
  6. arrange 6 ‘cobbles’ around the edge of the dish (they will be about 1tbsp each) using up all the mixture
  7. bake in the preheated over for 30-35 minutes, or until the cobbles are browned, and a knife inserted into their centre comes out clean
  8. enjoy with oat cream, coconut yoghurt etc.

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