Apple Cobbler
Photography Jessie Casson.
Tender, juicy apples get topped with soft pillows of cinnamon and orange-scented scone dough. A perfect pudding for cooler autumn evenings.
INGREDIENTS
Filling
1 kilogram apples (I used braeburn)
¼ cup caster sugar
¾ teaspoon ground mixed spice
½ cup sultanas
zest and juice 1 lemon
3 tablespoons water
Cobbler
1⅓ cups plain flour
1¼ teaspoons baking powder
¼ teaspoon ground cinnamon
pinch sea salt
½ cup caster sugar
finely grated zest ½ an orange
60 grams cold butter, diced
1 large egg
2 tablespoons milk
To finish
1 tablespoon milk
¼ cup sliced almonds
1 tablespoon caster sugar
26cm ceramic pie or baking dish
METHOD
Preheat the oven to 180°C fan bake.
Filling: Peel, quarter and core the apples then slice 1cm thick. Place in the baking dish and add all of the remaining filling ingredients and toss together. Bake for 20 minutes, stirring once. Set aside.
Cobbler: Combine the flour, baking powder, cinnamon, salt, sugar and the orange zest in a large bowl. Add the butter and rub into the flour with your fingertips until it resembles small crumbs. Stir the egg and milk together and pour over the top then mix together to form a soft dough.
To finish: Dot the dough over the top of the apples then brush with milk. Sprinkle over the almonds then the caster sugar.
Bake for about 25 minutes or until the cobbler topping is golden and cooked through. Serve hot with cream, custard or ice cream.
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