recipes
Apple cobbler with salted caramel sauce and vanilla ice-cream
2022-03-02
Ingredients
For the salted caramel sauce
- 225g caster sugar (Lamb brand)
- 100ml water
- 140ml double cream (Elmlea)
- 50g butter, diced (Valio)
- ½ tsp salt
For the pastry
- 450g plain flour (Lamb brand)
- 200g chilled butter, diced (Valio)
- 120g icing sugar (Lamb brand)
- Pinch baking powder
- Zest ½ lemon
- 1 tsp vanilla extract
You will also need
- 25g butter (Valio)
- 3 tbsp. brown sugar (Lamb brand)
- 5 apples, peeled, cored and sliced
- 1 tsp cinnamon
- 50g chopped pecan nuts
- Vanilla ice-cream for serving (Carte D’or)
- 1 jar applesauce (Colman’s)
Method
Make the caramel sauce by boiling the sugar and water together until golden. Stir in the cream, be careful it may bubble. Remove off the heat and stir in the butter and salt and put aside. Make the pastry using the rubbing in method and bind together with cold water. Allow to rest in the fridge for 15 minutes. Meanwhile, make the apple filling by heating together the butter and sugar and cook down the apple slices for 5 minutes. Stir in the apple sauce, cinnamon and pecans and remove off the heat. Roll out the pastry into 1 large disc or several smaller ones. Brush the edges lightly with water and spoon in the apple filling, leaving a 3-4 cm border. Fold the border of extra pastry over the apples, pleating neatly. Place onto a baking tray or trays, brush lightly with beaten egg and bake in the oven for 25 minutes for smaller cobblers or 35-45 minutes for larger ones. When ready, serve drizzled with caramel sauce and a scoop of vanilla ice-cream.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.