This apple and blueberry dessert with mascarpone and yummy topping, apart from being delicious, has also another advantage. The majority of it can be prepared in advance.
Apple and Blueberry Cobbler – Pure Deliciousness
I love testing new recipes. But there are many dishes I have been cooking for years, and this Apple and Blueberry Cobbler is just one of these.
When I made it for the first time, everybody loved it. In truth, it was already so popular that my husband and brother almost chased each other to the kitchen the next day to have the leftovers for breakfast!
And still now when I make it for guests, everybody enjoys it tremendously, so it disappears in no time.
Apple and Blueberry Cobbler – a Perfect Dessert for a Dinner Party
Another advantage of this easy dessert is that both of its parts – fruit and batter – you can prepare in advance (even a day ahead).
And then approx. 45 minutes before you would like to serve this delicious dish (for me it is usually when I finish up preparing the main meal), you warm up your oven, add milk to the batter and arrange everything in the dish.
So when your guests are ready for dessert, your just-baked pudding is ready to be served, too.
P.S. If you need another recipe for a delicious prepare-ahead dessert, you may want to try this yummy Apple Crumble.
Apple and Blueberry Cobbler
An apple and blueberry dessert with mascarpone and delicious topping, the majority of which can be prepared in advance.
- 4 apples (approx. 600 g) peeled, cored and sliced,
- 1 tbsp butter plus extra for greasing
- 250 g blueberries (or mixture of blueberries and raspberries), fresh or frozen,
- 25 g sugar
- 250 g mascarpone cheese
- 200 g plain flour
- 1.5 tsp baking powder
- 80 g butter cut into pieces,
- 50 g sugar
- 1 lemon finely grated zest only
- 150 ml milk
Melt 1 tbsp of butter, add the sliced apples and fry them on medium heat for 3-4 minutes.
Add the blueberries and sugar, fry for 2 minutes and put aside to cool down. If the apples you use are sour, you may want to add more sugar.
Grease an ovenproof dish (I used a round one, 23 cm diameter) and transfer the prepared fruit to the dish.
Put the flour and the baking powder to a bowl, add the butter pieces and with your fingers combine them together till the mixture resembles fine crumbs.
Stir in the sugar and lemon zest. If you are preparing this dessert in advance, you would continue with the next steps approx. 45 min. before you would like to serve it.
Preheat an oven to 200 Celsius degrees (180 degrees for fan ovens).
Add the milk to the dry mixture and stir with a spoon until everything is combined.
Using two teaspoons put the mascarpone on top of the fruit, and then the same way spoon the prepared batter on top of the mascarpone (you don't have to smooth the layers as mascarpone will melt in the oven, and the batter will rise).
Bake in the oven for 20-25 minutes.
Let it rest for 10 minutes before serving.
Serving: 1portionCalories: 578kcalCarbohydrates: 65gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 256mgPotassium: 260mgFiber: 5gSugar: 31gVitamin A: 1108IUVitamin C: 19mgCalcium: 170mgIron: 2mg