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Wild Dewberry Cobbler
Wild Dewberry Cobbler is a classic British dessert (based on an American original) for a dish of a stewed dewberry base that's topped with a scone-type covering and oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Dewberry Cobbler.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Wild FoodSpice RecipesDessert RecipesBaking RecipesCake RecipesBritish Recipes
The dewberry is a relative of the blackberry that's smaller and tarter than it's relative. The fruit is more trouble to collect, but its excellent for making wines, jams and sauces. Personally I like the tartness of the fruit, especially when it's contrasted with a sweet base, such as in this traditional cobbler.
Ingredients:
800g wild
dewberries
2 tbsp tapioca pearls, ground into powder
120ml plus 1 tbsp unsweetened orange juice
1 tsp dried
orange peel
1 tsp dried mint, finely crumbled
1/4 tsp freshly ground
cardamom seeds
210g rice flour
2 tbsp grape seed oil
1 1/4 tsp
cream of tartar
1/2 tsp baking soda
1/2 tsp ground
cinnamon, plus more for sprinkling
1/4 tsp freshly ground
allspice berries
1/2 tsp freshly grated
nutmeg
1/4 tsp salt
60ml corn oil
3 tbsp
Almond milk
Method:
Mix together the dewberries, ground tapioca, 120ml orange juice, orange peel, mint and cardamom together in a large bowl. Use this to line the base of an oiled 35cm x 22cm x 5cm baking dish.
Sprinkle 3 tbsp of the flour over the top then dot with the grape seed oil. Meanwhile mix together the remaining flour, cream of tartar, baking soda, cinnamon, allspice, nutmeg and salt together in a bowl. Add the remaining orange juice and just enough almond milk to make a dough that's neither sticky nor crumbly.
Tip the dough onto a floured surface and roll out to just over 0.5cm thick. Use this to cover the dewberries in the dish and cut some slashes for the steam to escape.
Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and cook for about 40 minutes, or until the filling is bubbly and the top of the cobbler is a golden brown.
