Al Brown's Apple Cobbler

Apples are at their best at this time of year. There are a number of varieties that you can use for this recipe. My favourite cooking apples are Granny Smith, Braeburn, and Cox Orange. These varieties all have a good amount of acidity which is so important.  Jazz apples also cook well keeping their crunch & their flavour.  The ‘cobbler’ topping is sort of a cross between a scone and a sponge, with the sprinkling of sugar and cinnamon on top giving a wonderful crisp sweet finish. Serve with a scoop of ‘Vanilla’ or lashings of fresh runny cream!

Serves 6

Step 1. Cobbler dough


2 cups flour
1/4 cup sugar
1 Tbl baking powder
1 pinch salt
75gm butter (small cubes)
1 cup cream


For the cobbler top, sift the flour and baking powder into a large mixing bowl. Add the sugar, salt and butter to the bowl. Combine the butter with the flour until the mix resembles coarse breadcrumbs. Using a light touch, stir in the cream to make a soft dough. Set aside to rest.

Step 2. Cooking and Serving


2 kg Pernel Apples (peeled, quartered and seeded)
3/4 cup sugar
3 Tbl flour
1 vanilla bean (split, beans scraped out.)
Cobbler Dough
1 Tbl sugar
1/2 tsp ground cinnamon


Preheat the oven to 200 degrees.

Cut the apple quarters into 3 slices each. Take a large mixing bowl and toss together the apples, sugar, flour and vanilla seeds until well combined. Place the apple mix in a suitable sized ovenproof baking dish.

Tear golf ball sized chunks of cobbler dough and place them on top of the apple mix, pressing them down slightly. Leave some space between each ball.

Mix the sugar and cinnamon together in a small mixing bowl. Sprinkle the spiced sugar over the dough balls.

Place cobbler in the oven and bake for 45 minutes, or until the apples are tender and top is golden and crispy.

Serve pronto.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.