A cozy autumn cobbler featuring juicy blackberries, pears, and apples, baked with a buttery almond topping and a touch of brandy for warmth and depth of flavor.
Ingredients extracted via AI
50 g blackberries1 ks orange juice50 g brown sugarvanilla podpearapple100 g butter100 g ground almonds100 g self-raising floursalt200 g brandy liqueur
Procedure generated via AI
Heat the juice of one orange in a pan over medium-high heat with 50 g of soft brown sugar and a split vanilla pod.
Cut the pears in half and then into quarters.
Slice the apples into eighths.
Add half of the blackberries to the pan and cook until the color changes.
For the cobbler topping, mix together 100 g butter, 100 g ground almonds, 100 g brown sugar, 100 g self-raising flour, and a pinch of salt.
Shape the mixture into small balls and divide into eight portions.
Place the remaining 200 g of blackberries in a small amount of brandy, ignite, and let the flame burn out.
Transfer the cooked berry mixture to a baking dish, top with the cobbler dough, and bake in the oven until golden and cooked through.