Mike van de Elzen: Hot apple cobbler with soft cream
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Hot apple cobbler with soft cream
Cook time: 5 minutes
Prep time: 25 minutes
Serves: 6
6 braeburn apples
1/4 cup water
1 tbsp honey
1 teaspoon vanilla extract
1/2 tsp cinnamon
1 tbsp raw sugar
3 tbsp lemon curd (optional)
Cobbler topping
1/2 cup milk
1 egg
250 gm plain flour
1/2 cup raw sugar
120 gm butter, cubed and chilled
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
250 ml cream, whipped to soft peaks
To prepare the cobbler topping, whisk together the milk and egg. Place the flour and sugar in a bowl and add the butter. Rub them between your fingers until the mixture starts to resemble breadcrumbs. Add in the baking powder, vanilla and salt and then slowly stir in the milk mixture until well combined - the mix will be a bit runny.
Pre-heat a oven to 180*c fan-bake.
To make the filling, peel and core the apples. Cut into large wedges and place into a medium pot with the water, honey, vanilla and cinnamon. Cook over a medium heat until all the liquid has evaporated.
To assemble the cobbler, spoon the apple filling into a 22 cm round oven proof dish. Top with lemon curd if using and then the cobbler topping, leaving some gaps for the apple to rise up during the cooking. Sprinkle the extra tablespoon of sugar over the top.
Bake for 40 minutes, then serve hot with soft cream.
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