Using a baking dish (large or small) three quarters fill with the Blueberry/Apple Mixture.
Dollop spoonfuls of the cobbler dough over the Blueberry/Apple Mixture.
Then lightly sprinkle with castor sugar.
Bake at 180°C for approximately 30 minutes or until golden brown in colour.
Serve with whipped cream or ice cream.
500g Barker’s Professional Blueberry Patisserie Filling
500g sliced or diced apple
Mix together before placing in the baking dish.
95g castor sugar
10g baking powder
Pinch of salt
100g diced, chilled butter
1 egg yolk
1/3 cup buttermilk
Mix all the dry ingredients together first, then add the butter until it is crumbly.
Lastly add the egg yolks and buttermilk. The cobbler dough should be quite sticky and lumpy.