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Made in Shropshire: Appleby's Cheshire Cheese and Apple Cobbler

9SHARES
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This recipe combines Appleby’s delicious Cheshire cheese with apples in this unusual and very tasty cobbler! The recipe first appeared in Made in Shropshire - a fabulous recipe book full of delicious recipes from producers, chefs and epicureans all over Shropshire. Enjoy!

Ingredients: 

(Serves: 8)

For the filling:

• 8 large apples, peeled, cored and sliced 1cm thick
• 1 lemon, zest and juice
• 150g brown sugar
• 3 tablespoons corn flour
• Half a teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 75g unsalted butter

For the cobbler topping:

• 250g plain flour
• 75g spelt flour
• 50g cold butter
• 110g granulated sugar
• 2 teaspoons baking powder
• Half a teaspoon fine sea salt
• 250g Appleby's Cheshire cheese, grated
• 1 egg, beaten
• 250ml cold buttermilk (or more if needed)

Method:

1. Preheat the oven to 190°C (170°C fan) and grease a deep, 30cm round, baking dish.

2. For the filling, stir the brown sugar, corn flour, salt, and cinnamon together in a large bowl. Add the apples and lemon zest, toss to evenly coat. Gently stir in the lemon juice. Let the apples sit for 15 mins to release some of their juices, stirring occasionally. Tip the contents into the prepared dish. Cut the butter into small cubes and scatter over the apples. Cover the dish tightly with foil and bake on the bottom rack of the oven for 20 mins.

3. For the cobbler topping, cut the butter into the flour in a large bowl, until it resembles coarse crumbs. Add the sugar (keeping a tablespoon reserved), baking powder, and salt and stir. Add the Appleby's Cheshire cheese (reserving a little) and toss until evenly coated. Make a well in the centre of the bowl and add the buttermilk and beaten egg. Stir just until the dry ingredients are moistened. The dough should be shaggy and moist. If the dough seems too dry, add a bit more buttermilk, a tablespoon at a time.

4. Take the baking dish out of the oven and remove the foil. Divide the dough into about 9 even, round cobbles, place the cobbles evenly on top of the apples. Sprinkle the remaining tablespoon of sugar over the biscuits, along with a reserved sprinkle of Appleby's Cheshire cheese.

5. Return the cobbler to the oven (without the foil) and bake for an additional 30 mins, or until the apples are tender, the juices are bubbling, and the cobbles are puffed and golden brown.

Serve warm with a spoon of creme fraiche.

This is best served the day that it is made, but any leftovers can be wrapped in cling film and kept at room temperature for 2 to 3 days.

  #Recipes   #Everyday Cooking   #apples   #cheese   #made in shropshire   #shropshire   #appleby's   #cheshire   #cobbler   #apple

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