Apple, Cheese & Walnut Cobbler recipe
from the Range Cooker Specialist
- 1kg. (2lb. 4ozs.) Bramley apples, peeled and cored
- 150g. (5ozs.) light brown muscovado sugar
- 150g. (5ozs.) mature cheddar cheese, grated
- 25g. (1oz.) walnuts, roughly chopped
- 225g. (8ozs.) self-raising wholemeal flour
- 2 level teaspoons. baking powder
- 50g. (2ozs.) margarine
- 200ml. (8fl.ozs.) buttermilk
- Pinch of salt
- 1.2 litre (2 pint) ovenproof dish, buttered
Method
Slice the apples thickly and tumble in the buttered dish. The dish needs to be full as the apples collapse during cooking. Sprinkle with the sugar and partially cook in an oven.
Add the salt and baking powder to the flour and rub in the fat until it resembles breadcrumbs. Add 75g. (3ozs.) of the cheese, add walnuts and stir in. Pour in the buttermilk and mix to a sticky dough.
Use a tablespoon and your fingers to form cobbles, plumping them around the dish of partially cooked apples. Sprinkle the remaining cheese over the cobbles.
Bake for 25-30 minutes in the centre of the oven.
The cobbler will be very hot when cooked so leave to rest for a little while before serving.
2 oven models - With solid shelf on position 2, bake the cobbler on shelf position 4 for the last 10 minutes.
4 oven model - As above or in the centre of the baking oven for 30-35 minutes. NB: The chopped walnuts can be replaced with 50g. (2ozs.) cooked bacon pieces.
