Apple & cheese cobbler recipe
As we are perfectly in season for apples at the moment, I thought I could share this perfect Autumnal pudding with you. It is a recipe for an apple & cheese cobbler. Sounds weird, I know, but trust me it works very well indeed!
The cheese just adds a salty note to the scone topping and turns it onto the most beautiful golden colour. The recipe calls for two types of apple to be used. I like to use the Bramley’s which turn in to a fluffy mass and the Cox’s which hold their shape and provide a bit of texture. Don’t worry, the pudding will work just as well if only one type of apple is used!
Apple & cheese cobbler
- You will need: 1 pie dish or ovenproof dish, 1 frying pan
- Serves 1 family
For the filling:
- 3 Bramley apples, peeled, cored and cut into wedges
- 4 Cox’s apples, peeled, cored and cut into wedges
- 100g caster/light brown sugar
- 75g butter
- 1 cinnamon stick
For the cobbler topping:
- 225g plain flour
- 1tbsp baking powder
- 100g caster sugar
- 100g cold cubed butter
- 175ml soured cream
- 50g grated Cheshire, Lancashire or Wensleydale cheese
- Pre-heat your oven to 200 degrees.
- Firstly prepare the apples.
- Melt the butter in a frying pan and add the apple wedges, sugar and cinnamon stick.
- Cook until the apples have softened a little, 3 to 5 minutes approximately.
- Tip the apples into your chosen pie/oven dish.
- For the cobbler topping, place the flour, baking powder, sugar and butter into a food processor and whizz until the mixture resembles fine breadcrumbs (you can do this by hand if you do not have a food processor).
- Add the soured cream and use the pulse button to bring the mixture together as you would with pastry (if doing this by hand, bring the mixture together but do not over work it).
- Place spoonfuls of the mixture over the apple base until all of the apples are covered.
- Sprinkle over the grated cheese.
- Bake for 25/30 minutes.
This pudding can be served with ice cream, creme fraiche, whipped cream or custard!