Raspberry and Grape Cobbler

My sweet tooth has made a comeback. I’ve decided to indulge myself for a while, as I’m nursing and need extra calories anyway. So I’ve been making and baking sweet things, buns and bars and pies.

A while ago, I made this cobbler. It’s based on a very basic recipe my mom taught me when I was a teenager. I’ve made it many times since, because it’s quick (and thus can satisfy a sudden craving for dessert), it pretty much can’t go wrong, and you can use whatever fruit you have on hand for the filling (let me quickly qualify this and say that I don’t know if it would work with bananas…). The recipe is so simple that I’m not sure it counts as a recipe. It’s equal amounts sugar, butter, and flour, plus some fruit. And then you can make variations as you please. I’ve made this cobbler with apple, blackberry, peach, plum and vanilla, pears and marzipan, and now with raspberries and grape jelly. The grape jelly was added because there was about half a jar left of it in the fridge. I guess I bought it some time during the pregnancy, although I can’t quite fathom what my reasoning could have been for buying it. Grape jelly doesn’t taste like very much, as it turns out. But what it lacks in flavor, it makes up for in delicious gooeyness in this recipe.

 

buttter
assembling 1
ingredients
baked 2
assembling 2
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Raspberry and Grape Jelly Cobbler

Ingredients

  • 130 grams butter (room temperature)
  • 130 grams sugar
  • 130 grams white flour
  • 1 tsp vanilla essence
  • 200-300 grams raspberries (the exact amount is not important)
  • 1/3 jar grape jelly

Instructions

  1. Preheat the oven to 180 C/355 F

  2. Mix together butter sugar, flour, and vanilla with your hands until it resembles coarse bread crumbs. 

  3. Grease or line a baking tin, and distribute 1/3 to 1/2 of the crust mixture on the bottom of the tin.

  4. Rinse and dry the raspberries and place them on top of the crust mixture in the baking tin. 

  5. Add the grape jelly in spoonfuls between the raspberries.

  6. Scatter the rest of the crust mixture on top of raspberries and jelly.

  7. Bake the cobbler for an initial 20 minutes. You want the crust part to be baked through and golden, and the fruit and jelly to be bubbly, so leave the cobbler in the oven for additional 5-10 minute intervals until you achieve this.

  8. Leave the pie to cool - it is best when it's still a little bit warm, but can be eaten cold, too, or you can store it in the fridge and reheat it for a bit before serving. It's good with whipped cream or ice cream on the side, though I prefer to serve it with sour cream.

Comments

  1. It look very good. And I know why you can’t remember bying it….. because I bought it for flawouring the sauce and red cabbage at lur Christmas dinner.πŸ˜„πŸ˜‰ ( in lack of redcurrant jelly)

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