I saw a recipe for Apple & Maple Syrup Cobbler on the Marks & Spencer website. I thought it would be very tasty, and easy to make., Fruit cobblers are typically easy to make. This particular one was no exception. However it does require quite a lot of apples; though fewer will suffice.
The Marks & Spencer recipe specifies two types of apple. One is Bramley apples, large cooking apples readily available in the UK. The other is a variety not so easily available. But any sweet eating apple is fine. My cobbler uses Bramley apples and a mix of Braeburn and Royal Gala apples. So a combination of tart cooking apples with sweet eating apples. Alternatively, for those unable to find cooking apples, another tart variety, such as Granny Smith, works well.
Given the abundance of apples in the recipe, a deep baking dish is required. However, even halving the amount of apple still yields a substantial cobbler. I used 600g of peeled and chopped Bramley Apples (two large ones). Then 1200g of a combination of Braeburn and Royal Gala apples (a total of 8 apples). I cut 4 into halves and the remainder into 8 wedges each. This variety in chopping results in a mixture of puree and larger apple chunks when the cobbler is assembled.
Maple syrup is another ingredient to go with the apples. It provides a sweet caramel overtone.
The remaining ingredients for the apples include caster sugar, water, and the zest and juice of a lemon.
The cobbler dough is straightforward to prepare. The original recipe calls for ground almonds in the dough. I substituted ground hazelnuts because chopped hazelnuts are also used for sprinkling on top of the cobbler. Grinding hazelnuts myself, I achieved a granular texture. Though not as fine as store-bought ground almonds but were suitable for the dough.
For the cobbler dough, the list is not extensive, with self-raising flour being the primary ingredient. For those who wish to use plain flour that is possible. Though an additional 12g(3 tsp) of baking powder should be added to the recipe. The other ingredients are ground hazelnuts (or almonds), caster sugar, milk, egg, and butter. Additionally, there is demerara sugar and chopped hazelnuts for sprinkling over the top.
Process for Apple & Maple Syrup Cobbler
The entire process proves easy and doesn’t take too long. First, gently cook the apples with sugar, syrup, lemon juice, and water. As the oven preheats to 200C/180C Fan/ 390F, make the cobbler dough. This is a straightforward process; simply process the flour, sugar, baking powder, and ground hazelnuts with cold butter to achieve a breadcrumb texture. Then, add enough milk and a beaten egg until the dough clumps together.
Place the cooked apples in a deep baking dish and distribute large clumps of the dough on top. Sprinkle with chopped hazelnuts and demerara sugar, then bake for 35 minutes.
My Apple & Maple Syrup Cobbler
With everything ready is was time to bake the cobbler.
After placing my dish on a baking tray, to catch any potential overflow, I put the cobbler in the oven. I set a timer for 35 minutes. That was enough time for the cobbler dough to rise and brown well. Transferring it from the oven and let it cool for a while. Then it was ready to serve, warm, with custard.
The result was delicious, with the apples exhibiting both sweet and tart flavours. The addition of maple syrup worth it, giving a wonderful flavour as well. The cobbler crust was fully cooked and remarkably light and flavourful. Altogether, this is a wonderful dessert that pairs excellently with custard, or ice-cream. This is one I shall make again.
Another great apple recipe is German Sunken Apple Cake.
Apple & Maple Syrup CobblerCourse: Desserts, Pies, TartsDifficulty: Easy
600g(1lb 5 oz) peeled and chopped Bramley Apples
1200g(2ln 10oz) sweet apples (about 8 apples) 4 halved and 4 cut into 8 wedges each.
90ml(6 tbsp) maple syrup
100g(1/2 cup) caster sugar
grated zest and juice from one lemon
- Cobbler Dough
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup)self raising flour – see note below
30g(1/4 cup + 1 tsp) ground hazelnuts(or almonds)
100g(1/2 cup) caster sugar
140g(10 tbsp) cold unsalted butter, cubed
1 medium egg(large in USA), beaten
2g(1/2 tsp) baking powder
80ml(1/3 cup) milk
50g(1/2 cup) chopped hazelnuts
30g(2 tbsp) Demerara sugar
- Place all the apples into a large saucepan, along with the maple syrup, sugar, water and lemon juice/zest.
- Place the pan on the heat and bring to a boil, then gently cook for 20 minutes.
- Preheat the oven to 200C/180C Fan/390F.
- Place the flour, baking powder, sugar, 30g ground hazelnuts into a food processor and briefly pulse.
- Add the butter and pulse a few times until the mixture resembles fine breadcrumbs.
- Mix the egg and milk together and gradually add into the processor, pulsing, until the mixture clumps into a shaggy dough. You may not need all the milk/egg.
- Pour the apples into a deep baking dish, about 9 inches(23cm) in diameter.
- Spoon 8 to 11 large clumps of dough onto the top. There will be gaps.
- Sprinkle chopped hazelnuts and demerara sugar over the top.
- Place the pan on a baking tray and put it in the oven to bake, for 35 minutes, until the dough is risen and has turned a nice brown colour.
- Remove from the oven and allow to cool until ready to serve.
- To use plain flour weigh the same amount, remove 3 tsp and replace with 3 tsp baking powder.