A twist on an autumnal favourite, this cobbler has a citrus kick to it.
Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large pan. Add the apples and sugar and cook over a low-medium heat for 5 minutes, until the apples have softened. Stir in the blackberries, cook for 1 minute more, and then remove from the heat. Transfer the fruit to a medium baking dish and set aside.
Rub the flour and butter together until the mixture resembles coarse sand. Add the sugar and cinnamon, followed by the yogurt and milk, stirring to form a wet dough.
Dot heaped spoonfuls of the dough over the filling (don’t worry if they don’t touch – they’ll spread out in the oven). Scatter over the almonds and bake for 30 minutes, or until golden and bubbling at the edges.
Meanwhile, combine all the lemon yogurt ingredients in a bowl and chill until needed. Serve the cobbler with the lemon yogurt.
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