Recipes

Apples are at their best at this time of year and there are a number of varieties that you can use. My favorites to cook with are Granny Smith, Braeburn and Cox Orange. They all have a good amount of acidity which is so important. The 'cobbler' topping is sort of a cross between a scone and a sponge, with the sprinkling of sugar and cinnamon on top giving a wonderful crisp, sweet finish. Serve with a scoop of 'Vanilla' or lashings of fresh runny cream! 

Step 1

Cobbler Dough

For the cobbler top, sift the flour and baking powder into a large mixing bowl. Add the sugar, salt and butter. Combine the butter with the flour until the mix resembles coarse breadcrumbs. Using a light touch, stir in the cream to make a soft dough. Set aside to rest.

Step 2

Cooking and Serving

Preheat the oven to 200 degrees.

Cut the apple quarters into 3 slices each. Take a large mixing bowl and toss together the apples, sugar, flour and vanilla seeds until well combined. Place the apple mix in a suitable sized ovenproof baking dish.

Tear golf ball sized chunks of cobbler dough and place them on top of the apple mix, pressing them down slightly. Leave some space between each ball.

Mix some sugar and cinnamon together in a small mixing bowl. Sprinkle the spiced sugar over the dough balls.

Place cobbler in the oven and bake for 45 minutes, or until the apples are tender and top is golden and crispy.

Serve pronto.