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Al Brown's Apple Cobbler

Posted on April 09, 2014 by Jo Freeman | 0 comments

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

Ingredients…

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

Method…

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

Ingredients…

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
Cream

Method…

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.

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Erin's Plum Cake

Posted on March 11, 2014 by Jo Freeman | 1 comment

Plums are especially wonderful at this time of year! The flavours are quite pronounced - sweet on the inside and that lovely tart skin on the outside. Of course they are better fresh, but if you want to make a special seasonal cake this is a great one that still show cases that ultimate plum flavour. Serve this cake with a thick creamy yogurt, and some lemon curd.

This cake is adapted from a Martha Stewart recipe.

Ingredients
170grams unsalted butter
1 1/2 cups of Plain Flour
1/2 teaspoon baking soda
pinch of salt
1 cup caster sugar
4 free range eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/4C sour cream
4 Pernel Plums(pitted and cut into 8ths)
Icing Sugar for dusting.

1. Preheat oven to 180 degrees. Butter a 22cm cake pan and line the base with baking paper.
2. Beat the softened butter and sugar until fluffy. Beat in the eggs one at a time until they are incorporated. Stir in the vanilla and lemon zest.
3. In a separate bowl whisk together the flour, baking soda and salt.
4. Add half of the flour mixture to the butter/egg mixture and mix until just incorporated, then add the sour cream. Add the remaining flour and mix until combined.
5. Spread the batter into the cake pan and smooth the top with a warm knife (run it under hot water, this saves the batter from sticking too much).
6. Toss the pieces of plum with a sprinkle of flour, then lay them on the top of the cake batter and push them down (not too far down, you want to see part of them on top).
7. Bake in the oven for 35-40min. Check after 30minutes. If it is starting to brown on top but is not cooked cover it with tin foil. You can test whether it is cooked by inserting a skewer. If it comes out clean and dry it is cooked.

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