SERVES: 8

METHOD

1. For the cobbler, place potato in a saucepan covered in cold water over medium-high heat. Bring to the boil and cook for 10 minutes or until soft. Drain and return to hot pan to dry out. Mash and set aside to cool completely.

2. For the fruit, combine the butter, sugar and salt together in a large saute pan over a medium heat, stirring until the butter has melted and the sugar has dissolved. Add the apple, stirring to coat. Cover and simmer for 5 minutes, or until the apple is tender but still holding its shape, stirring occasionally. Set aside.

3. Preheat oven to 200ºC (180ºC fan-forced) and lightly grease a baking dish with butter.

4. For the cobbler dough, combine flour, sugar, cinnamon, salt and butter together in a food processor, pulsing until mixture resembles fine breadcrumbs.

5. In a medium mixing bowl, combine cold mashed potato, egg and milk, stirring until combined. Add the flour mixture, stirring until mixture comes together as a soft dough. Evenly divide dough into eight pieces, rolling each into a ball.

6. Spoon apple compote into prepared baking dish, top with cobbler dough balls, leaving gaps for the fruit to bubble through. Brush cobbler tops with extra milk and sprinkle with demerara sugar. Bake in preheated oven for 45 minutes or until cobblers are puffed, golden and cooked through.

Serve apple cobbler with thickened cream or ice cream.

YOU MIGHT ALSO LIKE…