Apple & Blackberry Cobbler

Serves: 4 Prep time: 20mins Cooking time: 30mins

3 large bramley apples, peeled and diced
25g butter
75g caster sugar
2 can blackberries
250g carton mascarpone cheese
250g self raising flour
50g soft light brown sugar
125g butter
5ml spoon ground cinnamon
3-4 tbsp milk

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place the apple in a saucepan with the butter and cook over a low heat for a few minutes.

Add the caster sugar and turn up the heat to brown the apple slightly.

Drain the juice from the blackberries, reserve the berries and add the juice to the apples.

Bring gently to the boil and simmer for 5 minutes to just tenderise the apple.

Remove from the heat, gently mix in the blackberries and transfer to a deep round ovenproof dish such as a souffle dish.

Place large spoonfuls of mascarpone on the apple and blackberry mixture.

Place the flour in a mixing bowl, stir in the sugar then rub in the butter and add the cinnamon.

Stir the milk into the scone mixture to form a soft dough.

Divide the mixture into eight and using two spoons place the rounds of mixture onto the apple and blackberry mascarpone mixture.

Bake in the preheated oven for 25-30 minutes until the scones are well risen and golden brown.