Quick recipe finder Apple and Cheshire cheese cobbler
Cheshire cheese may seem like a strange addition to this dessert but the slight saltiness of the cheese cuts through the sweetness of the apples perfectly. Serve with crème fraîche.
- 2 large Bramley apples, peeled, cut into thick wedges
- 3 Cox’s Orange Pippin apples, peeled, cut into thick wedges
- 125g/4oz caster sugar
- 100g/3½oz unsalted butter
- 1 cinnamon stick
For the topping
- 225g/8oz plain flour
- 1 tbsp baking powder
- 100g/3½oz caster sugar
- pinch salt
- 100g/3½oz cold unsalted butter, cut into cubes
- 175ml/6fl oz soured cream
- 150g/5oz Cheshire cheese, crumbled
Preheat the oven to 200C/400F/Gas 6.
Place the apples in a pan with the sugar, butter and cinnamon and cook gently until just tender and caramelised. Spoon the apples into a pie dish. Discard the cinnamon stick.
For the topping, blend the flour, baking powder, sugar, salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
Add the soured cream and pulse until the mixture comes together as a thick dough.
Place spoonfuls of the cobbler dough on top of the apples, then sprinkle over the crumbled cheese.
Bake in the oven for 25-30 minutes, or until crisp and golden-brown.
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This recipe is from…
Something for the Weekend
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