Salted crunchy apple & ginger cobbler
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Salted crunchy apple & ginger cobblerNew Recipes

Craving a comforting dessert? Make this apple & ginger cobbler and serve with ice cream. The filling can be made in advance – just add the topping and bake

  • Prep:25 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 526
  • fat 29g
  • saturates 18g
  • carbs 59g
  • sugars 0g
  • fibre 4g
  • protein 5g
  • salt 1.15g

Ingredients

  • 4 balls of stem ginger , finely chopped
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 60g golden caster sugar
  • 4 Bramley apples , peeled, cored and sliced
  • 4 Braeburn apples , peeled, cored and sliced
  • 2 tbsp plain flour
  • 1 small lemon , juiced
  • 50g butter , cubed
  • ice cream or double cream to serve
  • 150ml double cream
  • 1 egg
  • 200g plain flour
  • 1 tbsp baking powder
  • 125g unsalted butter , cubed
  • ¾ tsp sea salt flakes
  • 50g quick-cook polenta
  • 75g golden caster sugar
  • 1 tbsp demerara sugar

Method

  1. Heat the oven to 190C/170C fan/gas 5. Toss the stem ginger, vanilla, spices, sugar, apples, flour and lemon juice together in a large bowl until well combined. Tip into a shallow, wide casserole or baking dish. Dot the butter over the top and bake for 10-15 mins until softened.

  2. To make the cobbler, whisk the cream and egg together, set aside. Tip the flour, baking powder and butter into a bowl. Rub the mixture together using your hands until you have a mixture of fine and chunky pieces. Stir in the salt, polenta and caster sugar. Pour in the egg mixture and combine into a sticky dough.

  3. Remove the pan of fruit from the oven and spoon over large spoonfuls of the cobbler batter. Sprinkle over the demerara sugar and bake for 25-30 mins until golden and crispy on top, and cooked through. Cool for 5 mins before serving with vanilla ice cream or cold double cream.

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