Apple and cheddar cobbler

The addition of a cheddar cobbler crust transforms apples into a gooey, sweet and savoury dessert.
The addition of a cheddar cobbler crust transforms apples into a gooey, sweet and savoury dessert. Photo: William Meppem

Yes, you read it right. There is an old-time American saying, "Apple pie without the cheese is like a kiss without the squeeze". This dish is a variation on the theme. The cheese just acts like salt on caramel: a savoury counterpoint to the sweet, gooey apple underneath. You'll be surprised at how good this combination is, especially when hot out of the oven with a scoop of vanilla ice-cream.


For apple base

1kg peeled and cored baking apples, cut into 1cm slices (about 12 apples)

150g dark muscovado sugar (or brown sugar)

2 tbsp white sugar

2 tbsp flour

½ tsp ground cinnamon

1 tbsp lemon juice

For topping

255g plain flour

1 tbsp baking powder

1 tsp salt

2 tbsp sugar

110g cold, diced butter

100g grated cheddar

250ml cold milk

vanilla ice-cream to serve


1. Preheat the oven to 210C (190C fan-forced) and grease a 30-centimetre x 30-centimetre baking pan (anything with a similar volume will do as long as it has sides that are at least five centimetres tall).

2. In a large mixing bowl combine the apple base ingredients and toss together. Pour those into the greased pan.

3. For the topping, combine dry ingredients, then rub in the butter using your fingers until you have pieces that are no bigger than peas. Mix in the cheddar and toss using your hands so it's just coated by the flour. Then add the milk and mix gently with a spoon until it's just incorporated.

4. Using two spoons, dot heaped spoonfuls of batter on top of the apples until you have used it all up. Try to evenly cover the whole dish without flattening or evening it out with a spatula. Some pieces of apples will remain exposed but as the cobbler bakes the batter will spread out.

5. Set in the middle of the oven on another tray in case the filling bubbles up and over the edge and bake for 40 minutes with fan on, or until the top is golden brown. Rotate halfway through to ensure the top browns evenly. Allow to cool just slightly before serving but it is best served warm with a scoop of vanilla ice-cream.

Find more of Danielle Alvarez's recipes in the Good Food Favourite Recipes cookbook.

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