This recipe is super easy to whip up and bake for dessert. I imagine it’d be just as delicious cold, but we’ve never had leftovers to enable us to try it. We like to eat it fresh from the oven, with icecream!
The biscuit topping is quite sweet; if you aren’t going to use a tart apple, like a Granny Smith, you might want to reduce the amount of sugar. Or not.
ETA: we made this last night, adding 1/2 cup of shredded coconut to the biscuit topping. So. Good! I highly recommend it!
I made ours tonight using apples from a friend’s farm. I used a mixture of Red delicious, Fuji and Geeveston fanny. It was a very sweet dessert – and we ate every single drop of it!
- 4-5 medium apples or 3 large apples (Granny Smiths would be perfect)
- 1/4 cup water
- 1 cup self raising flour
- 1 cup brown sugar (white will suffice)
- 1 tsp cinnamon
- 1 egg
- 150g butter (melted)
- 1/2 cup shredded coconut (optional)
- Preheat oven to 180*C
- Peel, core and slice the apples.
- Place apples into greased baking dish (8×10 inch)
- Sprinkle water over apples
- Place into oven whilst preparing following ingredients
- Mix flour, sugar, cinnamon, coconut (if using) and egg until mixture resembles coarse crumbs
- Pour butter into crumb mixture and stir to combine (it’ll be sloppy, but that’s ok)
- Remove apples from oven and spread batter evenly over the semi-cooked apples
- Bake Apple cobbler in oven for 30-40 minutes, or until the biscuit top is golden brown and apples are tender
- Serve with cream and/or icecream (and maybe some salted caramel topping!)