Ingredients
- Flour 500g
- Butter 250g
- Sugar 200g
- Eggs 2
- Baking powder 20g
- Vanilla extract
- Quince jam 300g
Method
- Place the flour, butter, sugar, eggs, baking powder and vanilla extract into a big bowl.
- Crumble the ingredients at first
- Once there are no pieces of butter left in the mixture, work the dough together
- After it is combined, let it rest for about 5 minutes
- Preheat the oven to 180 degrees Celsius
- Cut off about 1/3 of the dough and put it aside.
- We stretch out the rest of the dough to about 5mm thickness, and then place it into the baking tray lined with baking paper
- Place the jam on to and spread it out evenly.
- Stretch out the remaining dough, cut them into even strips and place the strips on top of the jam in the desired pattern.
- Bake for about 25-30 minutes until the top is golden brown.
- Remove from the oven and let it cool down.
Garnishes: Ice cream, powdered sugar
Fun facts: Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. It originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”, or the term may be due to the topping having the visual appearance of a ‘cobbled’ stone pathway.
