Sour apple and cranberry cobbler
A winter without crumbles - or hugs - is indeed a sad one. I've always been a disciple of tenderly baked fruit desserts. Done well, they ought to be thick, moist and juicy, able to melt away the cares of a cold day.
Ingredients
Filling
5 cups tart green apples, peeled and sliced finely
1 cup dried sour cranberries*
½ cup sugar
2 tbsp cornflour
½ tsp cinnamon
¼ tsp sea salt
2 tbsp lemon juice
2 tbsp unsalted butter
Topping1 cup unbleached white flour
2 tbsp fine cornmeal (polenta)
¼ cup castor sugar plus 2 tbsp for sprinkling
2 tsp baking powder
¼ tsp bicarb soda
pinch sea salt
50g unsalted butter, melted
⅓ cup buttermilk
4 drops vanilla extract
¼ tsp cinnamon
Method
Preheat oven to 180C.
In a large bowl, mix all the filling ingredients except the butter and coat the apples thoroughly and evenly. Arrange the apples evenly into a 24cm pie dish and dot with the butter. Place on to a baking tray and into the oven for about 20 minutes, uncovered.
Meanwhile, make the topping. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, bicarb soda and salt. In another bowl, stir together the melted butter, buttermilk and vanilla.
In a small bowl, mix together the 2 tbsp sugar and cinnamon and set aside for later.
A couple of minutes before the apples are ready to come out of the oven, make the biscuit batter. Add the wet ingredients to the dry and stir evenly for a couple of minutes. Remove the apples, then turn the oven up to 200C. Scoop up eight balls of biscuit dough and place evenly on to the hot apples. Sprinkle each ball of dough with some cinnamon sugar. Place into the oven and bake until biscuits are cooked, about 15-20 minutes.
Once ready, cool for 10 minutes on a rack before serving with copious amounts of fresh cream or good vanilla ice-cream.
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