Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
strawberry cobbler

Pimm’s & strawberry cobbler

With vanilla, orange & almonds

strawberry cobbler

40 mins

Not Too Tricky

serves 6

About the recipe

Cobblers originated in the British and American colonies. English settlers were unable to make their beloved suet pudding due to lack of ingredients and cooking equipment, so instead covered stewed fruit with a layer of uncooked plain biscuits, creating a ‘cobbled’ effect. This version is perfect to celebrate beautiful British strawberries, soaked in that classic summer tipple, Pimm’s.


nutrition per serving

232

Calories


18.8g

Fat


9.2g

Saturates


19.7g

Sugars


0.33g

Salt


3.6g

Protein


33.1g

Carbs


2.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

800g ripe strawberries

1 vanilla pod

1 orange

40g soft brown sugar

40ml Pimm’s

vanilla ice cream, to serve

TOPPING

50g whole almonds

100g self-raising flour

50g caster sugar

100g unsalted butter, chilled

Method

  1. Preheat the oven to 240ºC/475ºF/gas 9.
  2. Hull the strawberries, halve any larger ones, and place them all in a 25cm baking dish.
  3. Halve the vanilla pod lengthways, scrape out the seeds and add to the strawberries (save the empty vanilla pod and pop in a jar of sugar for a lovely flavour).
  4. Finely grate in the orange zest and brown sugar, tossing gently to combine, then pour in the Pimm’s.
  5. Place the dish in the oven, reduce the temperature to 190ºC/375ºF/gas 5 and cook for 10 minutes, or until the fruit is soft but still holding its shape.
  6. Meanwhile, make the topping. Blitz the almonds in a food processor until fine, then tip in the flour, sugar and 1 pinch of sea salt. Cut the butter into cubes, add to the food processor and pulse until the mixture resembles fine breadcrumbs.
  7. Add about 2 tablespoons of water and pulse again until it comes together into a firm dough.
  8. Remove the strawberries from the oven, gently mixing and scraping around the edges to collect any bits that are catching, then use a tablespoon to dollop 12 big spoonfuls of dough on top of the fruit.
  9. Return the dish to the oven for about 20 minutes, until bubbling and golden on top. Serve with vanilla ice cream, if you like.

Tags

Recipes you may like

related features