Very easy peasy apple cobbler

I'm sure that, like me, you have discovered all sorts of recipes from bloggers worldwide.
Some of the ones we try don't work for us or aren't to our taste, others go into our repertoire tout suite!
I recently was introduced through facebook to Marie's blog "The English Kitchen" by my blogging pal, Jenny.
Marie is a Canadian who lives in the UK where for the past twelve years she has been cooking up a storm debunking the myth that English food is bland, one recipe at a time.
Each time I visit I want to try that day's recipe and the one I want to share with you today is my version of her easy cherry cobbler.
Click here for a link to Marie's recipe, there's a printable version available too.
It really did seem ridiculously easy to make but not having a can of sour cherries in my larder I had to look around for some other fruit to use instead.

Enter the SP clutching the last of the apples and pears from our espaliered trees et voila, very easy peasy apple cobbler was on the menu.

Now, Marie does warn that this pud won't win any prizes for it's good looks but who cares? What if it's a little rough and ready looking.
Ladies and gents let me tell you this is the most divine tasting dessert/afters/pud that I have tasted in many a long day.
It takes comfort food not only to the next level but to infinity and beyond!

Think I might be exaggerating ever so slightly?

Well, why not make it this weekend for your family and let me know if I'm not right.
This is a recipe that you'll go to over and over again, I know I shall.

Preheat your oven to 200*C/ 400*F/ gas mark 7.

1lb cooking apples peeled, cored and sliced
140g (1 cup) plain flour
2 slightly heaped tsp baking powder
245g sugar divided (1 1/4 cup) (plus extra for poaching the apples if using)
225ml milk (1 cup)
pinch salt
125g butter, melted.


Poach the sliced apples in a saucepan with a little sugar & water until softened but not mushy, allow to cool a little. Meanwhile in a bowl whisk together the flour, baking powder, 1 cup/200g sugar, milk & salt. Pour the melted butter into a 2 litre baking dish, pour the batter into the dish then add the fruit. Don't mix! Sprinkle the top with the remaining sugar and bake for about 30 minutes until the pud is golden brown on top and the juices are bubbling.
Marie dusted her cobbler with icing sugar after it had cooled a little but I couldn't wait to taste mine so omitted that step and served it a la mode - vanilla ice cream with a little double cream poured over it so that it freezes slightly and cracks when you dip in the spoon!

Serves 4 if they're hungry, 6 if they're not.

In the unlikely event that there is any cobbler left over (!) gently warm it through in the microwave, it'll still knock your socks off the next day.

Linking this post to Foodie Friday

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Gollum (aka Michael Lee West)
@  Rattlebridge Farm