Not being a fan of scones, I have always been wary of the scone-like dough that goes on top of cobblers. That was until I used the cobbler dough from The New Basics Cookbook (an oldie but a goodie, Workman 1989) by Julie Rosso and Sheila Lukins.
So that is what I based the following apple cobbler on. It is like an American shortcake or English teacake — a rich, crumbly cake, but not too sweet, baked on a vanilla and cinnamon apple puree.
I used granny smith apples because I wanted them to cook almost to a puree. Handle the dough as little as possible, like scone dough, for a tender result.
|1 kg||Granny smith apples, peeled, cored, sliced 1cm (Main)|
|1 tsp||Vanilla extract|
|½ cup||Caster sugar, plus extra for sprinkling|
|1 Tbsp||Baking powder|
|1 bowl||Whipped cream, to serve|
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- Heat the oven to 200C
- Put the apples, zest, cinnamon stick, vanilla and¼cup of the sugar into an ovenproof dish. (I used an oval dish about 28cm by 18cm and 5cm deep.) Mix well and spread into an even layer.
- Put the remaining sugar, flour, salt, baking powder and butter into a bowl or food processor. If using a bowl, using fingertips massage the butter into the dry ingredients so the mix is like coarse breadcrumbs.
- Stir the egg and milk into the mixture until well combined but don't beat or the topping will be tough. Alternatively process the flour, salt, baking powder and butter until like coarse breadcrumbs, then stir in the egg and milk.
- Place small spoonfuls of the mixture side by side (like a cobbled effect) to cover the apple mixture. Don't leave any gaps. Sprinkle with extra sugar, place in the oven and bake 25 minutes.
- Cover and cook a further 20 minutes or until the apples are tender and the top cooked and browned.
- Remove from the oven and serve with whipped cream.