So, continuing this weekend’s batter theme, I decided to experiment with an alternative to crumble.  God knows why, crumble is great, no need to replace it with anything.

Basically things went a bit awry so I’ve adapted the amounts, etc, as set out below so you won’t suffer the same, horrific fate as I did.  Stick the oven on at about Gas Mark 5.



fruit of choice – today we had pears and blueberries

around 1 and 3/4 cups sugar, I used light brown soft sugar, don’t think it matters too much, it will colour your batter if it’s darker, be more caramel I guess

1 and 1/2 cups milk

75g butter

1 and 1/2 cups self raising flour

vanilla paste or essence


Peel and core the pears, or apples, or whatever fruit you’re using if you’re using fruit that needs peeling.  Stick it in a saucepan with a generous splosh of water and about half a cup of sugar.  Stick on a lowish heat to begin cooking the pears and turning the water and sugar into a bit of a syrup.

If you’re using berries as well no need to stew them first, leave them raw as they’ll cook plenty enough in the oven.


In an oven dish put your butter, in the oven, and let it melt.  You’ll note above I have a truckload more than 75g butter.  That’s cause I used 150g butter and it was way, way too much.  Do not use 150g butter.


While the pears are cooking and the butter is melting, it’s a great time to do something else which will in no way compromise your concentration.  Combine your flour, sugar,vanilla and milk together.


Realise you’ve used plain flour instead of SR flour.  Look ruefully at the plain flour packet.

Do it all again with SR flour.


By this stage the dog will be unable to even look at you, so ashamed is she of the mess you’re making of things.


The pears will be ready by now, not all mushy and soft but slightly tender and deliciously swimming in a sugar bath.  Turn off the gas.

Get your oven dish with the melted butter out of the oven.  It’s Time to Assemble Stuff.


Pour in your batter.  At this stage my suspicion that I’d over-estimated the amount of butter I’d need became a definite fact.  Oops.  Look at all that fatty goodness.


Layer on your fruit, including the sugar syrup the pears cooked in.  Basically the idea is that the batter will come up and over the fruit, for the most part, during cooking.  I didn’t use a big enough oven dish and it kind of did, kind of didn’t.  I also meant to sprinkle over some cinnamon or allspice at this stage but didn’t.  I couldn’t.  The dog was still staring at me and I was beginning to crumble (oh, the delicious irony) under the pressure.

Stick it all in the oven for 30-45 mins, depending on your oven, until cooked.  Wooden skewers will help with testing done-ness.  It has a moderate cakey texture, the batter, when cooked.


Eat with ice cream or creme fraiche or throw it away if it didn’t work.  Actually I mopped up the excess butter and stuck it back in the oven for a bit longer and it was tasty.

If you try this let me know how you got on, do.


2 thoughts on “Cobbled

  1. ediblethings says:

    Looks nice. You could still have used the batter with plain flour, by removing the butter, putting the fruit in first and pouring the batter over it, then cooking as described. You could have called it a clafoutis.

    I done a cherry one over at my blog, from when I was still in Oz. It tasted of Munchkins*


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