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Raspberry and Grape Jelly Cobbler

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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.