Hello October! It’s getting noticeably cooler outside, it’s time for us to dust off the pie dishes and casseroles. Personally, I can think of nothing better what represent this time of year like apples, and this is one of my absolute favourite autumnal puddings.
This recipe was adapted from Simon Rimmer, via BBC Food.
APPLE & CHEESE COBBLER
4-5 apples, depends on the size (Bramley or Cox work best), cut into thick wedges
100g caster sugar
1 teaspoon of cinnamon
For the topping:
225g plain flour
1 tablespoon baking powder
pinch of salt
100g butter, cold, cut in cubes
175ml soured cream
150g Cheshire cheese, crumbled
- Preheat the oven to 200C.
- Peel and chop the apples, place them in a pan with sugar, butter and cinnamon, and cook gently until just tender and caramelised. Transfer the apples into the prepared pie dish.
- For the topping, mix the flour, sugar, baking powder, salt and butter in a food processor or rub it with your fingers until the mixture resembles coarse breadcrumbs.
- Add the soured cream and pulse (or mix with the spoon) until the mixture comes together as a thick dough.
- Spoon the cobbler dough on top of the apples, then crumble the cheese on top.
- Bake for 25-30 minutes, or until crisp and golden-brown.