Make apple cobbler

The Guardian (27 September 2008)

As autumn sets in, many English apples will be ready for harvest, making this the perfect time to try out some appley recipes.

If you don’t have an orchard or apple tree nearby, then the best source of English apples is from farm shops, traditional greengrocers and farmers’ markets. For culinary purposes, make sure to pick cooking or dual-purpose apples.

There are many types to choose from – from the traditional Discovery, to the naturally sweeter Annie Elizabeth that’s perfect for stewing; or the Blenheim Orange, which has a crumbly texture and can be harvested now and stored up until Christmas.

To use up any bruised windfalls, make this simple take on a traditional apple cobbler. Take half a dozen peeled and sliced apples, 1 cup of flour, 1 cup of soft brown sugar, 1 egg, a teaspoon of cinnamon and half a cup of melted butter.

Place the apple slices in the bottom of a greased 8in baking tray. In a separate bowl stir the flour, sugar and cinnamon together, then mix in the whisked egg and sprinkle this topping over the apples. Cover it with the melted butter and bake in a hot oven for 30 minutes. Served warm with clotted cream this makes the perfect autumn treat.