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15 INGREDIENTS 3 STEPS 55min

Apple and maple cobbler

RECIPE

This comforting autumn pudding, with maple-spiked fruit and a crunchy hazelnut topping, is a real celebration of British apples – heaven enjoyed after Sunday lunch.
Apple and maple cobbler Recipe | M&S
This comforting autumn pudding, with maple-spiked fruit and a crunchy hazelnut topping, is a real celebration of British apples – heaven enjoyed after Sunday lunch.
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Save ingredients for your next trip to the Foodhall
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
55min
Total time

Ingredients

Servings
6
US / METRIC
8
Delbard Estivale apples
peeled and cored, 4 cut into 8 wedges each, 4 cut into halves
2
large Bramley apples , peeled, cored, roughly chopped
90 mL
maple syrup
100 g
golden caster sugar
1
lemon , zested, juiced

For the topping

140 g
M&S salted British butter , chilled, cubed
250 g
self-raising flour
30 g
ground almonds
as needed
baking powder
100 g
golden caster sugar
80 mL
milk
1
M&S large free-range egg , beaten
2 tbsp
demerara sugar
50 g
blanched hazelnuts , roughly chopped
to taste
Collection West Country Madagascan vanilla ice cream
to serve
Save ingredients for your next trip to the Foodhall

Nutrition per serving

VIEW ALL
Calories
591kcal
Fat
26.8 g
Saturates
12.7 g
Sugars
18.6 g
Salt
621.7 mg

Method

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Step 1
Tip the apples (8) , Bramley apples (2) , maple syrup (90 mL) , sugar (100 g) and lemon zest and juice (1) into a pan along with 150ml water. Cook gently for 20 minutes, until some of the apple has broken down with some nice chunks remaining.
Step 2
Make the cobbler topping by tipping the butter (140 g) , self-raising flour (250 g) , almonds (30 g) , baking powder (as needed) and golden caster sugar (100 g) into a food processor and pulsing until you have a fine, breadcrumb-like mixture. Mix the milk (80 mL) and egg (1) in a jug. Add this and pulse again until the mix just comes together.
Step 3
Heat the oven to 200°C/180°C fan. Tip the apple mixture into a round baking dish measuring around 23cm. Spoon the topping over the mixture in 8 large mounds. Sprinkle with the demerara (2 tbsp) and hazelnuts (50 g) . Bake for 35 minutes, or until the topping is golden and puffed up. Serve with the vanilla ice cream (to taste) .
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