There could hardly be an easier dessert. If you don’t have any ground almonds, try using other nuts; they will taste just as good and can add crunch to the dough when more roughly chopped. Rolled (porridge) oats, muesli, seeds, spices or pieces of chocolate also work well in the dough.
- 400 g (14 oz) blackberries
- 100 g (3½ oz) caster (superfine) sugar
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon lemon juice
- 100 g (3½ oz) plain (all-purpose) flour
- 60 g (2 oz) ground almonds
- pinch of salt
- 1 teaspoon baking powder
- 2 cardamom pods
- ½ teaspoon finely grated lemon zest
- 100 g (3½ oz) cold butter
- 1 egg
- vanilla ice cream, to serve
Preheat the oven to 180°C (350°F) (conventional). In a bowl, mix the blackberries with half the sugar, the cornflour and lemon juice. Spread the mixture out in an ovenproof dish.
In the same bowl, combine the flour, ground almonds, salt, baking powder and remaining sugar. Break open the cardamom pods and crush the seeds using a mortar and pestle. Add the crushed seeds and the lemon zest to the bowl. Using your fingers, rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then add the egg and mix to form a dough. Cover the berries with dollops of the dough and bake for 25–30 minutes, until the cobbler is golden brown.
Serve with vanilla ice cream.
Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018