Name: Apple and maple cobbler
Total time: 3300 s
Yield: 6
Ingredients: 8 Delbard Estivale apple; 2 Bramley apple; 6 tablespoon maple syrup; 100 gram golden caster sugar; 1 lemon; 140 gram salted butter; 250 gram self-raising flour; 30 gram ground almonds; 1/4 teaspoon baking powder; 100 gram golden caster sugar; 80 millilitre milk; 1 large egg; 2 tablespoon demerara sugar; 50 gram blanched hazelnuts; to taste Madagascan vanilla ice-cream

Step 1

Tip the apples (8) , Bramley apples (2) , maple syrup (90 mL) , sugar (100 g) and lemon zest and juice (1) into a pan along with 150ml water. Cook gently for 20 minutes, until some of the apple has broken down with some nice chunks remaining.

Step 2

Make the cobbler topping by tipping the butter (140 g) , self-raising flour (250 g) , almonds (30 g) , baking powder (as needed) and golden caster sugar (100 g) into a food processor and pulsing until you have a fine, breadcrumb-like mixture. Mix the milk (80 mL) and egg (1) in a jug. Add this and pulse again until the mix just comes together.

Step 3

Heat the oven to 200°C/180°C fan. Tip the apple mixture into a round baking dish measuring around 23cm. Spoon the topping over the mixture in 8 large mounds. Sprinkle with the demerara (30 g) and hazelnuts (50 g) . Bake for 35 minutes, or until the topping is golden and puffed up. Serve with the vanilla ice cream (to taste) .

Apple and maple cobbler

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