Bramley Apple and Wensleydale Cobbler
This toothsome cobbler is best served piping hot from the oven.
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Cook 35 - 40 mins
- 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.
- 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.
- 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.)
- 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.
Per serving
425 kcalories, protein 11.0g, carbohydrate 66.0g, fat 15.0 g, saturated fat 8.0g, fibre 8.0g, salt 1.53 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3251/
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Ingredients
- at least 1kg 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 ½ tsp 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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Cook 35 - 40 mins
Ingredients
- at least 1kg 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 ½ tsp 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
Per serving
425 kcalories, protein 11.0g, carbohydrate 66.0g, fat 15.0 g, saturated fat 8.0g, fibre 8.0g, salt 1.53 g
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