Pudding season is upon us. Autumn is the best time of year for stick-to-your-ribs desserts, a way to warm up your kitchen and also your tummy. While I’ll usually go for a crumble, I thought I’d give the classic American cobbler a go to warm us up one Sunday afternoon.
Kitchenware specialists Silver Mushroom recently sent me these totally cute cast iron dishes to try a recipe out on, and they turned out to be absolutely perfect for cobbler for two. When you’re just cooking for the two of you, it’s nice to cook in individual dishes like this. I’m always on the look out for small batch recipes like this, and I like to share them whenever I discover a new one.
I can see these little dishes coming in so handy in the future – for little gratins served as a side, bubbly mac and cheese or gooey chocolate puddings and deep dish cookies. I’m also very into queso at the moment, so this is very much on my ‘to make’ list for the near future.
Back to the cobbler. Are you happy to add loads of cinnamon to your food? Great. Love maple syrup? Excellent. Cake you make scones? That’s all you’ll need.
The cobbler top is a slightly wetter version of a traditional scone mix, I suppose like the dumplings you’d make for stew. And it comes together in minutes, as easy as a crumble top. For the base, it’s just diced apples, spices, a little maple, water and walnuts. Easy as cobbler.
- 2 x 11cm wide cast iron dishes
- 2 eating apples, peeled and diced into 1 inch pieces
- 2 tbsp maple syrup
- 1½ tsps of cinnamon
- 25g caster sugar
- 50ml water
- 50g walnuts, chopped roughly
- 130g plain flour
- ½ tsp baking powder
- 50g very cold unsalted butter, diced
- 1 tsp caster sugar
- 1 tbsp sour cream
- 75ml boiling water
- Preheat your oven to 180c / gas mark 4.
- Toss the diced apples in the maple syrup, cinnamon and caster sugar. Add a splash of water and then sprinkle the walnuts on top. Arrange into the dishes and set aside while you prepare the cobbler top.
- For the cobbler top, mix the plain flour and baking powder in a bowl. Rub in the butter until it looks like breadcrumbs. Mix in the caster sugar. Create a well in the centre and add the sour cream and then the boiling water. Mix with a fork until it comes together, it should have a droppable consistency - like slightly denser cake mixture.
- Using a tablespoon scoop up some of the cobbler batter and dollop on top of the dish, two tablespoons per dish. Sprinkle the top with a little caster sugar.
- Bake in the oven for 30 minutes until the apples are cooked and the cobbler top is golden brown and cooked through.
- Serve immediately with a drizzle of double cream.
This post is a partnership with Silver Mushroom, I was sent these dishes to review as part of a recipe post.