Berry jam and honey cobbler

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How sweet it is to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream, it’s a dessert that delivers.


800g rhubarb, trimmed, cut into 6cm pieces
4 cups (600g) mixed frozen berries
1 cup (220g) caster sugar
1/8 tsp ground allspice
120g runny honey
Finely grated zest & juice of 2 oranges (zest reserved for topping)
1/3 cup (50g) cornflour
Cream or vanilla ice cream, to serve


2 cups (300g) self-raising flour, sifted
1 1/2 tsp baking powder
120g almond meal
190g caster sugar
300g cold unsalted butter, chopped
1/2 cup (125ml) cold milk


  1. Preheat oven to 180°C. Place rhubarb, berries, sugar, allspice, honey, and orange juice in a large bowl and stir to combine. Transfer to a 2.5L- capacity flameproof baking dish and place over medium heat. Cook, stirring occasionally, for 20-25 minutes until the sugar has dissolved and liquid has reduced by one-third.
  2. Place cornflour, 2 tbs water, and 2 tbs berry liquid in a small bowl. Stir to dissolve the cornflour, then add to the berry mixture and cook, stirring, for 1-2 minutes to combine. Remove from heat and place the dish on a baking tray.
  3. For the topping, place the flour, baking powder, almond meal, sugar, and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add reserved orange zest and milk, and whiz until dough comes together.
  4. Roll the dough into tablespoon-sized balls and arrange on top of the jam. Bake for 40-45 minutes until the jam is bubbling and the topping is golden. Remove from the oven and rest for 10 minutes. Top with cream or ice cream, to serve.

Credits: Delicious