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As summer slowly moves in to autumn, our summertime recipes have now stopped – but only to make way for some brilliant autumnal recipes instead!

When the temperature outside drops, the leaves on the trees start to fall and the evenings get darker much earlier, it’s nice to have a comforting meal to go home to – and nothing hits the spot like a big bowl of hot dessert. Seeing as it’s apple season in the US, we’ve chosen an autumnal recipe this week that incorporates apples and is often a firm favorite for dessert. Take a look below for everything you need to make a delicious apple and pear cobbler…

Here’s what you’ll need…

For the fruit filling:
3 Bramley apples
2 pears
4 tbsp of orange juice
80g of caster sugar
1 tsp ground cinnamon

For the cobbler topping:
100g of butter, cut into chunks
175g of self-raising flour
40g of caster sugar
2 tbsp of Greek yoghurt
1 egg

Here’s what you’ll need to do…

1. Preheat the oven to 190°C/gas mark 5.
2. Peel the apples, remove the cores and cut the flesh into chunks.
3. Remove both ends from the pears, and dice the flesh (skin can be kept on or removed).
4. Toss the fruit with the orange juice, caster sugar and cinnamon, and transfer to a baking dish.
5. Bake for about 30 minutes, until the fruit is fairly soft.
6. While the fruit is baking, prepare the cobbler topping – add the butter, self-raising flour and caster sugar to a bowl, and rub together with your fingertips.
7. When the mixture resembles breadcrumbs, add the Greek yoghurt and egg, and mix until it just comes together into a soft dough.
8. Remove the fruit from the oven and add the cobbler mixture on top in large dollops (don’t worry about spreading it around).
9. Return to the oven for a further 30 minutes, until the topping is golden brown.
10. Serve with cream or custard.

Will you be trying out any apple recipes this apple season? Let us know how you get on by leaving a comment below…

 

(Source: http://www.greatbritishchefs.com/recipes/apple-pear-cobbler-recipe)

 

Autumnal recipes – apple and pear cobbler
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