Mary Berry Fruit Cobbler Recipe

Mary Berry Fruit Cobbler is made with a comforting base of stewed plums and bramley apples, topped with golden, biscuit-like scone rounds. Unlike American cobblers that use a wet batter, Mary’s British version uses a rubbed-in dough that rises into fluffy, tender “cobbles” with a crunchy demerara sugar crust. It is the perfect warming dessert for autumn days, bridging the gap between a crumble and a pie.

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Mary Berry Fruit Cobbler Ingredients

For the Fruit Base

• 900g (2 lb) Plums: Halved and stoned. (Red or Victoria plums work best).
• 500g (1 lb 2 oz) Cooking Apples: (Bramley). Peeled, cored, and sliced.
• 100g (4 oz) Granulated Sugar: Sweetens the tart fruit.
• 2 tbsp Water: To help steam the fruit.

For the Cobbler Topping

• 225g (8 oz) Self-Raising Flour: Sifted. Essential for the lift.
• 1 tsp Baking Powder: Gives extra lightness to the scones.
• 50g (2 oz) Butter: Cold and cubed.
• 50g (2 oz) Granulated Sugar: For the dough.
• 1 Large Egg: Beaten.
• 4-5 tbsp Milk: To bind the dough.
• Demerara Sugar: For sprinkling on top to create a crunch.

How To Make Mary Berry Fruit Cobbler

1. Prepare the Fruit: Preheat the oven to 200°C (400°F/Gas 6). Place the prepared plums, sliced apples, sugar, and water into a large saucepan.
2. Stew Briefly: Cover the pan and simmer gently over low heat for about 10 minutes. The fruit should be just beginning to soften but still hold its shape. (Pre-cooking prevents the topping from burning before the fruit is tender).
3. Transfer: Tip the hot fruit mixture (including the juices) into a shallow ovenproof pie dish (approx. 1.5 – 2 litre capacity).
4. Make the Dough: Measure the self-raising flour and baking powder into a large bowl. Add the cold cubed butter.
5. Rub In: Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the 50g of granulated sugar.
6. Bind: Beat the egg with 3 tablespoons of the milk. Pour this into the flour mixture and mix with a round-bladed knife. Add the remaining milk gradually until you have a soft, pliable dough (similar to scone dough).
7. Roll and Cut: Turn the dough onto a lightly floured surface and knead very gently just to smooth it. Roll out to approx. 1cm (½ inch) thickness. Use a 5cm (2 inch) cutter to stamp out rounds.
8. Assemble: Arrange the dough rounds over the hot fruit, slightly overlapping them if necessary to fit, though gaps are fine (they allow steam to escape).
9. Glaze and Bake: Brush the tops of the cobbles with a little extra milk and sprinkle generously with demerara sugar. Bake in the oven for 20–25 minutes until the topping is well risen and golden brown.
10. Serve: Serve hot straight from the oven.

Recipe Tips

• Don’t Overwork the Dough: Just like making scones, handle the dough as little as possible. If you knead it heavily, the gluten develops and the cobbles will be tough and chewy instead of light.
• Hot Fruit is Key: Putting the dough rounds onto hot fruit helps the bottom of the cobbles start cooking immediately, preventing them from becoming soggy.
• Fruit Variations: You can use almost any seasonal fruit. Apricot and raspberry is a favorite Mary Berry alternative, or simple apple and blackberry.
• Cutter Size: If you don’t have a cutter, you can simply shape the dough into rough balls with your hands for a more rustic look.

What To Serve With Mary Berry Fruit Cobbler?

This dessert is best served warm with creamy sides.

• Hot Custard: The traditional British pairing.
• Vanilla Ice Cream: Creates a hot/cold contrast.
• Clotted Cream: For an extra indulgent treat.

How To Store Leftovers Mary Berry Fruit Cobbler

• Refrigerate: Store leftovers covered in the fridge for up to 3 days. The topping may soften slightly.
• Reheat: Reheat in the oven at 180°C for 10-15 minutes to crisp up the topping. Microwaving will make the topping chewy.
• Freeze: You can freeze the cooked cobbler. Thaw thoroughly before reheating.

Mary Berry Fruit Cobbler Nutrition Facts

• Calories: ~380 kcal
• Fat: 9g
• Carbohydrates: 65g
• Protein: 6g

Nutrition information is estimated per serving (serves 6).

FAQs

Try More Recipes:

• Mary Berry Fruit Scones​ Recipe
• Mary Berry Pineapple Fruit Cake Recipe
• Mary Berry​ Boiled Fruit Cake Recipe