Name: Bramley Apple and Wensleydale Cobbler
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: at least Bramley apples; juice of 1 lemon optional; 85g refined caster sugar; 50g light muscovado sugar; 1 scant tsp ground ginger; 225g plain flour; 1 tbsp baking powder; scant fine sea salt; 50g cold, unsalted butter roughly chopped; 140g wensleydale cheese grated; 175ml buttermilk (or fresh milk and 1tsp lemon juice); mascarpone to serve

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Bramley Apple and Wensleydale Cobbler

Bramley Apple and Wensleydale Cobbler

Ruth Watson

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Serves 6

More effort

Prep: 20 mins - 30 mins

Cook: 35 mins - 40 mins

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This toothsome cobbler is best served piping hot from the oven.

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Ingredients

Nutrition

Units:

MetricUS

at least Bramley apples
juice of 1 lemon

optional
85g refined caster sugar
50g light muscovado sugar
1 scant tsp ground ginger

For the cobbler stones

225g plain flour
1 tbsp baking powder
scant fine sea salt
50g cold, unsalted butter

roughly chopped
140g wensleydale cheese

grated
175ml buttermilk

(or fresh milk and 1tsp lemon juice)
mascarpone

to serve

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Nutrition: per serving

kcal425
fat15g
saturates8g
carbs66g
sugars0g
fibre8g
protein11g
salt1.53g

Method

step 1

Preheat the oven to 220C/Gas 7/fan oven 200C. Put the flour, baking powder and salt into a food processor. Whizz for a few seconds, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Tip in 100g/4oz of the wensleydale and briefly pulse to combine, then pour in the buttermilk and whizz until the mixture has formed a soft, claggy dough. Remove the blade, leaving the dough in the bowl.
step 2

Quarter the Bramley apples, then remove the core and peel each wedge. Depending on how quickly you work, drop the peeled apples into a bowl of cold water acidulated with the juice of a lemon, to stop them going brown; drain and dry the apples before proceeding with the recipe.
step 3

Butter a 1.2 litre/2 pint ovenproof dish that’s about 23-25cm/9-10in in diameter and 6-7.5cm/21⁄2-3in deep. Thickly slice the quartered apples and pile them into the dish. The apples collapse when they are cooked, so if there isn’t a good mound, add some more. Combine the sugars and ginger, and dredge the apples evenly. (I like to use two sugars: the muscovado has a bullish toffee flavour and the refined is just sweet, sweet, sweet.)
step 4

Using your fingers, plop 5 tangerinesized balls of dough on top of the apples in a circle, plus one in the middle: they’ll look untidy but that’s okay. Carefully sprinkle the remaining cheese over the cobbler scones. Bake for 15 minutes, then reduce the oven temperature to 190C/Gas 5/fan oven 170C and continue baking for 20 minutes until the apples are tender and the cobbler is beautifully brown. Serve with a generous dollop of mascarpone.

Recipe from Good Food magazine, March 2002

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