cobblers are bad. and no one told me. no one bothered to tell me. and for some years now i have yearned to construct and consume the cobbler. because my brain was washed. and i thought that what id be getting is some kind of fruity-crumbly-buttery-cakey melange. but no sir. i will tell you this now – because no one ever told me and if i dont say it you will never know. the cakey looking thing on top of a cobbler is, in essence, a scone. and i do not like scones. not even with jam. i like them in theory of course. who doesnt. but when cake comes to scone – i dont like them. they taste like damper. and my increasingly sweet teeth dont care for it. it didnt achieve any kind of oneness with the fruit, and it seemed to be a stand alone scone, ruinously atop some perfectly good fruit. why, i asked myself, why would anyone want a cobbler? i suppose, the answer is, people like scones. and fruit. and the two together. so i post this for those of you who have a penchant for floury, undersweetened, overrated, (ill grant you fluffy) scone-like biscuit cakes. and i done some more tilt-shifting so i guess there’s something here for everyone.
ingredients (for 4-6 ramekins…you wouldnt want much more. me, i wanted less)
3 apples chopped/cubed
rhubarb cut into cm bits – or same size as the apple
for the dough:
1 1/2 cups flour
1 1/2tbsp sugar
2 1/4tsp baking powder
3/4 cup cream
6tbsp unsalted butter
first combine fruit with the sugar and stir to combine. i gave it a massive hit of vanilla. up to you really. put into respective baking dish(es?).
preheat the oven to 190 degrees. then make the dough. put all the dry ingredients into a bowl and with fingertips mix in the butter until it looks like coarse bread crumbs. then add the cream and mix until all its just wet. spoon lumps of the dough onto the fruit.
oven for 30-40 minutes. depending on an infinite number of things.