Salted crunchy apple & ginger cobbler
Serves 8
Easy
Prep:
Cook:
Craving a comforting dessert? Make this apple & ginger cobbler and serve with ice cream. The filling can be made in advance – just add the topping and bake
Skip to ingredients
Units:
- 4 balls of stem gingerfinely chopped
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 60g golden caster sugar
- 4 Bramley applespeeled, cored and sliced
- 4 Braeburn applespeeled, cored and sliced
- 2 tbsp plain flour
- 1 small lemonjuiced
- 50g buttercubed
- ice creamor double cream to serve
For the cobbler
- 150ml double cream
- 1 egg
- 200g plain flour
- 1 tbsp baking powder
- 125g unsalted buttercubed
- ¾ tsp sea salt flakes
- 50g quick-cook polenta
- 75g golden caster sugar
- 1 tbsp demerara sugar
Nutrition: Per serving
- kcal526
- fat29g
- saturates18g
- carbs59g
- sugars34g
- fibre4g
- protein5g
- salt1.15g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Toss the stem ginger, vanilla, spices, sugar, apples, flour and lemon juice together in a large bowl until well combined. Tip into a shallow, wide casserole or baking dish. Dot the butter over the top and bake for 10-15 mins until softened.
step 2
To make the cobbler, whisk the cream and egg together, set aside. Tip the flour, baking powder and butter into a bowl. Rub the mixture together using your hands until you have a mixture of fine and chunky pieces. Stir in the salt, polenta and caster sugar. Pour in the egg mixture and combine into a sticky dough.
step 3
Remove the pan of fruit from the oven and spoon over large spoonfuls of the cobbler batter. Sprinkle over the demerara sugar and bake for 25-30 mins until golden and crispy on top, and cooked through. Cool for 5 mins before serving with vanilla ice cream or cold double cream.
