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Digital Subscriptions > Delicious Magazine > March 2016 > ALWAYS A WINNER Cobbler

ALWAYS A WINNER Cobbler

With golden-puffed dollops of scone-like topping crowning a bubbling filling, a cobbler is a thing of wonder for the senses. Here, we’ve adapted an airily light topping recipe for three different dishes, covering savoury and sweet. Cook any of these for friends over the holiday weekend and you'll have a happy gathering

RECIPES REBECCA WOOLLARD AND ROSIE RAMSDEN

MASTER RECIPE

Cobbler topping

• 300g plain flour

• 2 tsp baking powder

• 1 tsp fine salt

• 75g unsalted butter, cubed

• 284ml buttermilk (270ml for the dough, the remaining 14ml for brushing)

PHOTOGRAPHS GARETH MORGANS AND ALEX LUCK

1 Put the flour, baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture.

2 Stir in the buttermilk and bring everything together into a soft, sticky dough. Use the dough as required in the recipes that follow.

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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