Apple, Strawberry and Elderflower Cobbler
 
 
Ingredients
Filling
  • 5 medium Pink Lady apples, peeled and cut into wedges
  • 2 cups quartered strawberries
  • 1 cup elderflower cordial
  • ¾ cup granulated sugar
Topping
  • 1 cup flour
  • 3 teaspoon baking powder
  • 2 tablespoons demerara sugar
  • 100g/3½oz/7 tablespoons cold butter, cut into cubes
  • ¾ cup buttermilk
  • less than ½ cup crumbled wensleydale cheese
Cream
  • 1¼ cup milk
  • 1 vanilla pod, split, seeds scraped out
  • 4 free-range egg yolks
  • 2 tablespoons sugar
  • ½ cup double cream
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. In a large sauce pan, mix together the apples, cordial and sugar. Place the pan over medium heat and bring to a simmer cook for 4 minutes. Then add the strawberries and cook for another 3-5 minutes or until the apples and strawberries are just beginning to soften, but are still holding their shape.
  3. Pour the apple-strawberry mixture into an oven proof dish. I used one that is 10x10".
  4. Now start on the topping. Place the flour, baking powder, salt, sugar and butter into a food processor and blend until the mixture resembles breadcrumbs.
  5. Add the buttermilk to the food processor. Pulse the mixture, until it comes together as a thick batter/dough.
  6. Spoon the batter over the apple-strawberry mixture. I used my fingers to spread it evenly, but you can leave gaps if you'd like the fruit to bubble through.
  7. Sprinkle the cheese over the top of the dough.
  8. Transfer to the oven to bake for 25 minutes, or until the top is a bit puffed and golden.
  9. While the cobbler is baking, start on the custard. In a medium saucepan, place the milk, vanilla pod, and seeds. Heat to scalding point (when it's starting to show steam and is just about to boil). Remove from the heat and set aside for two minutes. This is to infuse the vanilla flavor.
  10. Place the eggs and sugar into a clean bowl and whisk together to make a thick paste.
  11. Gradually pour the vanilla milk onto the egg mixture, whisking constantly.
  12. Once it's all mixed return the custard to the saucepan. Place the pan over a low heat. Simmer and stir until the custard thickens.
  13. Once it's thick stir in the cream.
  14. Spoon cobbler into bowls and then pour cream over the top.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/04/23/apple-strawberry-and-elderflower-cobbler/