Farmersgirl Kitchen

Friday, 25 October 2013

Cinnamon Apple Scone Cobbler

One of my favourite blogs to visit is Deb's Dust Bunny, it's a delightful place full of delicious recipes and interesting information all served with a dollop of good humour. Last week I spied Debs recipe for Cinnamon Apples Scones, it's one she posted last October, how did I miss that! These are not the usual kind of scones I would make, they are more like American Scones much sweeter than our and iced on top. I was really drawn to them and had a go at making the scones, as you can see above. However my mixture must have been too wet as they spread rather too much but were still totally delicious and I liked them so much that I thought the mixture would make a really good cobbler topping.

Cinnamon Apple Scone Cobbler
serves 6

For the filling
6-8 small apples, peeled, cored and sliced
2 tbsp granulated sugar
1 tbsp water

For the topping

1 cup plain flour
1/2 cup old fashioned oats
4 Tablespoons soft brown sugar - you may need more if your apples are tart
1 1/2 teaspoon baking powder
pinch of salt
1 teaspoon ground cinnamon
4 Tablespoons butter - cut into small pieces
1 egg
6 Tablespoons of plain yogurt or milk
1 apple - peeled, cored and chopped into a fine dice

A little sifted icing sugar to finish

1. Place the sliced apples, sugar and water in an ovenproof dish and cover with a lid or foil and place in the oven at 160C for about 20 minutes until the apples are softened but not disintegrating.
2. Put all the dry ingredients into the bowl, use a knife to cut in the butter, then rub in with your fingers.
3. Beat the egg and yogurt or milk together in a small bowl.
4. Add the liquid to the dry ingredients and mix until only just combined, do not over mix or the scone will become tough.
5. Remove the cooked apples from the oven and place large spoonfuls of the mixture on top of the apples.
6. Increase the oven temperature to 200C/400F and bake for 15-20 minutes. The scones take only 12-15 minutes but I found that the depth of the topping meant it needed a little extra time.

Dust with icing sugar and Serve with ice cream or custard. This was very good, the apples in the topping give a surprising texture and the cobbler was crispy on the top and softer where it met the stewed apples. It would be good to try with ginger instead of cinnamon.

Many thanks to Debs for giving me permission to recreate and re-purpose her recipe.