Dessert

Berry jam and honey cobbler

Name: Berry jam and honey cobbler recipe
Yield: 8
Ingredients: 800g rhubarb, trimmed, cut into 6cm pieces; 4 cups (600g) mixed frozen berries; 1 cup (220g) caster sugar; 1/8 tsp ground allspice; 120g runny honey; Finely grated zest & juice of 2 oranges (zest reserved for topping); 1/3 cup (50g) cornflour; Cream or vanilla ice cream, to serve; 2 cups (300g) self-raising flour, sifted; 1 1/2 tsp baking powder; 120g almond meal; 190g caster sugar; 300g cold unsalted butter, chopped; 1/2 cup (125ml) cold milk

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

May 25, 2021

How sweet it is to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream, it’s a dessert that delivers.

800g rhubarb, trimmed, cut into 6cm pieces
4 cups (600g) mixed frozen berries
1 cup (220g) caster sugar
1/8 tsp ground allspice
120g runny honey
Finely grated zest & juice of 2 oranges (zest reserved for topping)
1/3 cup (50g) cornflour
Cream or vanilla ice cream, to serve

Topping

2 cups (300g) self-raising flour, sifted
1 1/2 tsp baking powder
120g almond meal
190g caster sugar
300g cold unsalted butter, chopped
1/2 cup (125ml) cold milk

Method

1.

Preheat oven to 180°C. Place rhubarb, berries, sugar, allspice, honey and orange juice in a large bowl and stir to combine. Transfer to a 2.5L- capacity flameproof baking dish and place over medium heat. Cook, stirring occasionally, for 20-25 minutes until sugar has dissolved and liquid has reduced by one-third.
2.

Place cornflour, 2 tbs water and 2 tbs berry liquid in a small bowl. Stir to dissolve the cornflour, then add to the berry mixture and cook, stirring, for 1-2 minutes to combine. Remove from heat and place the dish on a baking tray.
3.

For the topping, place the flour, baking powder, almond meal, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add reserved orange zest and milk, and whiz until a dough comes together.
4.

Roll the dough into tablespoon-sized balls and arrange on top of the jam. Bake for 40-45 minutes until jam is bubbling and the topping is golden. Remove from the oven and rest for 10 minutes. Top with cream or ice cream, to serve.