Apple and Cheshire cheese cobbler

Apple and Cheshire cheese cobbler

Cheshire cheese may seem like a strange addition to this dessert but the slight saltiness of the cheese cuts through the sweetness of the apples perfectly. Serve with crème fraîche.


  • 2 large Bramley apples, peeled, cut into thick wedges
  • 3 Cox’s Orange Pippin apples, peeled, cut into thick wedges
  • 125g/4oz caster sugar
  • 100g/3½oz unsalted butter
  • cinnamon stick
For the topping
  • 225g/8oz plain flour
  • 1 tbsp baking powder
  • 100g/3½oz caster sugar
  • pinch salt
  • 100g/3½oz cold unsalted butter, cut into cubes
  • 175ml/6fl oz soured cream
  • 150g/5oz Cheshire cheese, crumbled

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Place the apples in a pan with the sugar, butter and cinnamon and cook gently until just tender and caramelised. Spoon the apples into a pie dish. Discard the cinnamon stick.
  3. For the topping, blend the flour, baking powder, sugar, salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
  4. Add the soured cream and pulse until the mixture comes together as a thick dough.
  5. Place spoonfuls of the cobbler dough on top of the apples, then sprinkle over the crumbled cheese.
  6. Bake in the oven for 25-30 minutes, or until crisp and golden-brown.

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