- 500 GRAM
ELDERBERRIES, de-stemmed
- 8 TBSP SUGAR
- 1 TBSP VANILLA SUGAR
- 2 TBSP CUSTARD POWDER
- 150 GRAM SELF RAISING FLOUR
- 60 GRAM BUTTER, cold and cubed
- 100 GRAM DRIED APRICOTS, soaked
overnight and cut small
- 1/2 CUP BUTTERMILK
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Mix the elderberries
with 5 tablespoons of sugar, the vanilla sugar, the apricots and the
custard powder and put this mixture in a greased oven dish. Mix the
flour with the butter and 1 tablespoon sugar and knead this quickly
to a crumbly dough. Add the buttermilk and stir quickly, the dough should
remain a little crumbly. Put the dough on top of the fruit. Bake the
cobbler half an hour at 180 degrees
Celsius. Sprinkle with the remaining sugar and serve hot.
A cobbler is an
American deep fruit dish, and the
fruit is covered by a crust, usually out of biscuit dough. You can use
many different fruits like cherries,
peaches, blackberries or
apples. The name is derived from
the fact that the top layer looks like "cobbles". The
British call it "pandowdy"
(dowdied means broken). The cobbler looks very much like a
crumble, but the crumbles
are Coarse; also, recipes for cobblers are much older.
See also a recipe for
mango cobbler.
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Grate the rind of 1
orange and press the juice out of all 4. Puree the dates. Mix the puree
with the almond paste, the cumin seed and the juice and rind of 1 orange.
Brush 4 phyllo sheets with butter, put another one on top, brush again
with butter. Distribute the date puree over the dough pieces. Roll them
up and close them like toffees. Brush them with butter and bake them
12 minutes at 190 degrees Celsius.
Heat in the meantime the remaining orange juice and dissolve the sugar;
simmer for 15 minutes. Serve the pastry with the sauce.
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