Thursday, 4 September 2014

Apple Cobbler (with a few plums on the top)

The beautiful Bramleys in situ.

 We had an amazing apple harvest in France. The boughs of the trees were bending with the weight of the apples.  Hubby picked several boxes of them and we are feasting on them now. My favourites are the Bramleys, as they lend themselves to so many recipes,  apple sauce. apple butter, apple chutney, apple pie, apple crumble, apple cake...
Apple cobbler is so easy to make, especially if you use ready made pastry as I did. You can use any fruit in combination with the apples if you want to vary this recipe.  Blackberries, blueberries,cranberries, plums or rhubarb all work well. 

Some of our harvest.  We had lots of wild blackberries too.

You will need:
One ready made pastry shell or sheet.
A little butter or oil.
One beaten egg.
4 or 5 large Bramley apples.
1/2 a lemon.
1/2 cup sugar.
1 Tablespoon cinnamon.
1/8 cup Demerara sugar

Heat the oven to 180C or 350 F.
Oil or butter a pie tin and place the pastry in it allowing the surplus to hang over the edges.
Prick the base and brush a little beaten egg on it to seal it.
Peel, core and cut the apples into wedges.
Put the cut apples into a large bowl of water with the juice of 1/2 a lemon in it.
When you have enough apples to heap into the middle of your pastry, drain the water from them, dry the bowl and put the apples back in.
Add the sugar and cinnamon and mix well.
Place the apples in the pastry shell and pull the edges of the pastry up over the apples.  
I had a few cooked plums, so I added those to the top.
N,B. The apples will not be completely covered.
Brush the top of the pastry with egg and sprinkle over the Demerara sugar.
Place in the heated oven and bake approximately 35 minutes.  Keep an eye on the pastry so it doesn't get too brown.
Remove from the oven and allow to cool a little, then serve with cream, ice cream, creme fraiche or custard.

Apple cobbler with a few plums on the top and served with custard.