Blackberry Cobbler – Blackberry Michel

A cake recipe for all foodies:

For the dough, sift the first 3 ingredients into a large enough bowl, chop in the fat until the mixture is crumbly. Mix in the milk until the whole is moistened and can be formed into a soft ball. Roll out on a floured surface and knead 6-8 times.

For the filling, stir through the first 4 ingredients, stand for 10 minutes until the sugar dissolves.

Roll out one half of the dough about 1/2 cm thick, cut into strips just under 4 cm wide and place on a lightly greased baking paper.

Bake at 220 degrees Celsius for about 10 min until lightly browned. Cool on a cooling rack. Break the strips into pieces.

Spoon half of the blackberry mixture into the greased baking dish, spreading the cake pieces evenly over the top. Mold the remaining blackberry mixture over the top and dot with butter flakes.

Roll out the remaining dough 1/2 cm thick and cut into 2 1/2 cm strips. Place as a lattice over the filling. Sprinkle with sugar if desired.

Bake at 180 degrees for about 50 minutes until golden brown.

Serve with vanilla ice cream and blackberry syrup.

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