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Serves: 6-8
Prep time: 45 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
In this delicious autumnal cobbler, the feather-light scones soak up all the sticky maple apple juices underneath, while the demerara crust on top adds a lovely crunch. Blackberries and pears can also work in the filling
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Desserts Weekend Autumn Fruity bakes Comfort Fruit
Nutritional information (per serving)
Calories
608Kcal
Fat
24gr
Saturates
14gr
Carbs
88gr
Sugars
49gr
Fibre
4gr
Protein
8gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 8 red-skinned apples
- 30g salted butter
- 75g demerara sugar
- 3 tbsp maple syrup or honey
- juice of 1 lemon
For the cobbler
- 300g plain flour, plus extra to dust
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 125g cold salted butter, cubed
- 75g light brown sugar
- about 150g buttermilk
- 1 medium egg, beaten, to glaze
- 1 tbsp demerara sugar
To serve
- cream, crème fraîche or custard
Step by step
Get ahead
Prep and sauté the apples (step 3) a few hours ahead. Make the cobbler topping up to 1 hr before baking, and chill.
- For the cobbler, mix the flour, baking powder and cinnamon together.Rub in the butter until the mixture resembles coarse crumbs, then stir through the brown sugar. Gradually add the buttermilk and cut through the flour with a knife, until it comes together into a sticky, wet dough.
- Transfer to a well-floured surface and flatten out to a rectangle. Chafe the dough a few times by foldingit in half, turning it 90 degrees and then flattening out again to repeat the process – this helps to lighten the cobbler. Press out until the doughis 2cm thick then cut out 14-16 pieces using a 5cm cutter, dipping the cutter in flour to stop it from sticking. Roll and fold the dough again as needed, to get the required number of pieces. Chill on a floured or lined baking tray for 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Core and cut the apples into chunky slices. In a 30cm diameter skillet or ovenproof frying pan, heat the butter until sizzling. Toss the apples with the sugar, maple syrup and lemon juice then add to the pan. Sauté for 6-8 minutes until just starting to soften. Remove from the heat and let cool slightly.
- Place the pieces of dough on top of the apples so they are at different angles to each other, then brush the tops with beaten egg. Sprinkle with demerara sugar and bake for 35-40 minutes, or until golden. Let rest for 10 minutes before serving with cream, crème fraîche or custard.
Serve with
