Big Daddy's apple cobbler

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
Unsalted butter, for dish
4 tart or green apples, peeled, cored and diced
100g sugar
50g muscovado sugar
2 tbsp. plain flour
1 tsp. ground cinnamon
1 tsp. vanilla extract
Pinch salt
Pinch ground nutmeg
1/2 lemon, juiced
Ginger whipped cream (recipe follows)

For the topping

30g butter, softened
70g self-rising flour
100g sugar
Pinch salt
Pinch ground ginger
1 egg, beaten

For the ginger whipped cream

250ml double cream, chilled
35g icing sugar
20g candied ginger, minced
Preheat oven to 190C/Gas Mark 5.

1) Lightly butter a 22 by 22-cm baking dish.

2) In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.

3) Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is golden, about 30 minutes. Remove from the oven and serve with ginger whipped cream.

For the ginger whipped cream:

Add the cream and sugar to a medium bowl. Using a hand-held electric mixer and beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.

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