This classic comfort food is perfect for cool evenings.


  • For the Fruit Mix

  • 300g (11oz) rhubarb, cut into 2cm (¾in) pieces

  • 300g (11oz) strawberries, sliced

  • 100g (3½oz) caster sugar

  • For the Batter

  • 50g (2oz) butter, plus extra for greasing

  • 2 tsp baking powder

  • 225g (8oz) plain four

  • 75g (3oz) caster sugar

  • 75ml (3fl oz) milk

  • 1 egg

  • 50g (2oz) almonds, chopped

  • 25g (1oz) granulated sugar


  • 1.

    Preheat the oven to 170°C (325°F), Gas mark 3.

  • 2.

    Grease the pie dish with butter, then pour in the chopped rhubarb and strawberries.

  • 3.

    To make the batter, sift the flour and baking powder together into a bowl. Rub in the butter, then mix in the sugar. Beat the milk and egg together and mix in to form a soft dough. Place in 'blobs' over the top of the fruit.

  • 4.

    Mix the almonds together with the granulated sugar, then sprinkle over the top of the cobbler.

  • 5.

    Place in the oven and bake for 4550 minutes until the centre is cooked through. Stick a skewer into the batter the cobbler is ready if it comes out clean.

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