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Title: Leon Strawberry & Blueberry Cobbler
Categories: Pastry, Desserts, Fruits, Dairy
Yield: 6 servings

250 g Blueberries
500 g Strawberries; hulled,
- quartered
50 g Caster sugar
4 tb Cornflour
200 g Gluten-free self-raising
- flour
2 ts Gluten-free baking powder
lg Pinch of salt
50 g Unsalted butter; in small
- cubes
150 ml Double cream; extra to brush
- the topping

Set the oven @ 180oC/350oF/gas mark 4.

Combine the berries, sugar and cornflour and put into a
deep 1 - 1.5 litre baking dish.

Put the flour, baking powder, salt and butter into a
bowl and use the back of a fork or two knives to break
up the chunks of butter into tiny pieces. Pour over the
cream and mix until it all comes together.

Press the topping into a ball and place on a floured
work surface. Let the mixture rest for 10 minutes. Then
roll out to a 2cm thickness and cut out circles with a
biscuit cutter.

Lay the circles flat over the fruit, brush with extra
cream and place on a baking tray to catch any drips.
Bake in the oven for 35 - 40 minutes, or until the fruit
is bubbly and the topping is golden brown.

TIP: You can also make this cobbler topping with regular
self-raising flour. Experiment with different fruits:
peaches and nectarines work well, with a little added
lemon zest and juice.

Serves: 6

RECIPE FROM: https://www.independent.co.uk

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