Quick recipe finder Apple and Cheshire cheese cobbler 
Cheshire cheese may seem like a strange addition to this dessert but the slight saltiness of the cheese cuts through the sweetness of the apples perfectly. Serve with crème fraîche.
By Simon Rimmer From Something for the Weekend
Ingredients
- 2 large Bramley apples, peeled, cut into thick wedges
- 3 Cox’s Orange Pippin apples, peeled, cut into thick wedges
- 125g/4oz caster sugar
- 100g/3½oz unsalted butter
- 1 cinnamon stick
For the topping
- 225g/8oz plain flour
- 1 tbsp baking powder
- 100g/3½oz caster sugar
- pinch salt
- 100g/3½oz cold unsalted butter, cut into cubes
- 175ml/6fl oz soured cream
- 150g/5oz Cheshire cheese, crumbled
Method
Preheat the oven to 200C/400F/Gas 6.
Place the apples in a pan with the sugar, butter and cinnamon and cook gently until just tender and caramelised. Spoon the apples into a pie dish. Discard the cinnamon stick.
For the topping, blend the flour, baking powder, sugar, salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
Add the soured cream and pulse until the mixture comes together as a thick dough.
Place spoonfuls of the cobbler dough on top of the apples, then sprinkle over the crumbled cheese.
Bake in the oven for 25-30 minutes, or until crisp and golden-brown.
Related Recipes
German apple cake
Chicken casserole with potato cobbler
This recipe is from…
