Big Daddy's apple cobbler

  • Unsalted butter, for dish
  • 4 tart or green apples, peeled, cored and diced
  • 100g sugar
  • 50g muscovado sugar
  • 2 tbsp. plain flour
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • Pinch salt
  • Pinch ground nutmeg
  • 1/2 lemon, juiced
  • Ginger whipped cream (recipe follows)
  • For the topping
  • 30g butter, softened
  • 70g self-rising flour
  • 100g sugar
  • Pinch salt
  • Pinch ground ginger
  • 1 egg, beaten
  • For the ginger whipped cream
  • 250ml double cream, chilled
  • 35g icing sugar
  • 20g candied ginger, minced
Preheat oven to 190C/Gas Mark 5.

1) Lightly butter a 22 by 22-cm baking dish.

2) In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.

3) Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is golden, about 30 minutes. Remove from the oven and serve with ginger whipped cream.

For the ginger whipped cream:

Add the cream and sugar to a medium bowl. Using a hand-held electric mixer and beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.

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