I bloomin’ love a cobbler. Apple pie is great, apple crumble is wonderful, but cobbler is potentially even better. A thick and fluffy scone-like topping, sat on soft and warm apples and pears, with plenty of cinnamon to boot.
In case anyone thinks that having a food blog makes you the best cook ever: I actually had no idea what I was doing when I made this cobbler. I read about twenty different recipes to get a general idea of what goes into the cobbler topping, and as it turns out: nobody knows. There doesn’t really seem to be a ‘normal’ set of ingredients that’s used. Some recipes used eggs, some used yogurt, nobody agreed on whether to use plain flour or self-raising flour, and basically every single recipe was entirely different.
I’m very much a believer in giving things a go in the kitchen, even if you’ve got no clue if it’s going to work – the worst that’s going to happen is you’ll have wasted a few cheap ingredients (though to be honest, even a bad cobbler is probably preferable to no cobbler at all).
So, I made it up on the spot. A little bit of this, a little bit of that.
It turns out, in this instance, winging it totally worked! The cobbler topping ended up light and fluffy on the top, and soaked up just enough juice from the fruit to get a lovely moist bit underneath. So luckily, you don’t need to wing it on this one like I did – just follow my recipe. It’s really easy – mix everything up in a big bowl, dollop it on top of your part-cooked fruit, and stick it back in the oven. You could sprinkle a little brown sugar on top before baking if you like – I left mine plain this time, but I might try it when I make this apple and pear cobbler again.
Just make sure you don’t forget the big dollop of extra thick cream!
- 3 Bramley apples
- 2 pears
- 4 tbsp orange juice
- 80 g caster sugar ~1/4 cup
- 1 tsp ground cinnamon
- 100 g butter ~1/2 cup, cut into chunks
- 175 g self-raising flour ~1 cup
- 40 g caster sugar ~1/8 cup
- 2 tbsp Greek yogurt
- 1 egg
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Next, peel the apples. Remove the cores, and cut the flesh into chunks. Remove both ends from the pears, and dice the flesh (I left the skins on mine).
Toss the fruit with the orange juice, caster sugar and cinnamon, and transfer to a baking dish. Bake for about 30 minutes, until the fruit is fairly soft.
While the fruit is baking, prepare the cobbler topping. Add the butter, self-raising flour, and caster sugar to a bowl, and rub together with your fingertips. When the mixture resembles breadcrumbs, add the Greek yogurt and egg, and mix until it just comes together into a soft dough (I found it easiest to use my hands for this).
Remove the fruit from the oven, and add the cobbler mixture in large dollops. Don’t worry about spreading it around.
Return to the oven for a further 30 minutes, until the topping is golden brown.
Serve with cream or custard.