Method
Preheat your Neff oven to 160°C Conventional Heat.
- For the filling: Cut the apples into thin slices then place in a 1.5 litre (3 pint) pie dish along with the blackberries, caster sugar and mixed spice. Mix gently, then cook on shelf 2 for 30-40 minutes, or until the apple is tender.
- For the cobbler topping: Sift the flour and salt into a large bowl, then rub in the butter and caster sugar. Mix the egg and milk together and add to the dry ingredients to form a dough. Bring the dough together with your hands, then roll out on a floured surface to a thickness of 1cm (1⁄2"). Dip the cutter in flour and use to cut 10-12 circles, re-rolling the dough if necessary.
- Turn up your Neff oven to 190°C. Arrange the dough circles on top of the fruit and glaze with a little extra milk. Sprinkle with the Demerara sugar and cook on shelf 2 for 25-30 minutes, or until the cobbler topping is well-risen, with a golden crust.
- Cook's tip: In traditional recipes, the fruit for this deliciously old fashioned pudding is cooked first on the hob with a little water. But by roasting it using dry Conventional Heat, without adding water, the fruit keeps its shape and you get fabulously intense flavours.