It’s the first time I’ve ever baked cobbler. To be honest I hadn’t a clue how to even spell cobbler. 

This recipe is not uniquely mine. It’s Jennifer Garner’s aunt’s recipe or something along those lines. It’s the exact measurements and the real recipe rests on her IG where she and her mother are busy pottering about in the kitchen. I saw this a while ago and today when I looked at my overripe bowl of apples, I remembered it and thought I’d try a blueberry, apple, sugar-free version. 

This recipe is made with stoneground flour so not only is it low gluten, but it’s also full of sucrose and is sweet enough. You do NOT need anything creamy like ice cream with it in my opinion.

Did you know: Cobbler dates back to the 19th century. It’s an English dish and it can be largely sweet or savoury. Peach cobbler is most famous but it’s one of the quickest most versatile desserts.

Ingredients

2 cups of blueberries

4 apples, cored and cubed

juice of 1/2 lemon

1 tsp cinnamon

1 cup flour (I use stoneground flour)

1 cup sugar, (I used a blend of palm sugar and xylitol)

1/4 tsp salt

1 large egg

100 g butter, melted on the stove

Method. 

1. Preheat oven to 180 degrees.

2. Wash fruits and lay them in a glass pan. You don’t need to spray it or oil it.

3. In a bowl, mix flour, salt, cinnamon, and egg together with your hand.

4. Crumble this over the fruits.

5. Pour the melted butter over your dish.

6. Bake for 35 minutes or until golden brown.

7. Serve warm.