Brixton Recipe: Apple and Quince Cobbler

Written by on October 21, 2011 in Food - 3 Comments

In the first our new guest food blogs, Miss South of North South Food shares her recipe for apple and quince cobbler. With Brixton ingredients of course…

Despite the last gasp of summer a few weeks ago, we have to accept autumn is with us again. It happens to be my favourite time of year with those slightly crisp sunny days, the smell of bonfires in the evenings and the abundance of harvest everywhere around us. The trees and bushes are groaning with plenty and the markets are a joy. It was no difficulty to choose a recipe where the ingredients could be bought or foraged or a mixture of both.

Nothing says autumn to me more than fruit topped with carbs, but it is possible to tire of crumble. So try a cobbler instead. Similar to a scone mixture, it gives a new fluffy dimension to fruit. I’ve used apples (from Brixton Blog’s own garden) and quinces from A&C Continental Deli on Atlantic Road, but Perry Court Farms are doing beautiful English apples at Brixton Farmers’ Market and you might know someone in Lambeth with a quince tree…

I used three Braeburn sized apples and one large quince to make enough for four people. I did measure the cobbler topping to make life easier for you. Start by peeling your quince. They have a sticky feel and are tricky to peel cleanly. Slice thinly and cover with lemon juice as they discolour instantly. Pop in the oven at 180℃ or Gas Mark 4 for about 30 minutes as they take much longer to cook than the apples.

While the quinces are filling the house with a beautiful perfumed fragrance, prep your apples. Peel and slice and cover with water. Then turn to your topping. You’ll need:

100g plain flour
50g cold butter
50g sugar
4 tablespoons milk (approx 60mls)
1 egg beaten
1 teaspoon vanilla extract or cinnamon (your choice)
50g walnuts, hazelnuts or cobnuts, roughly chopped (optional)

It’s very simple to make and the kids can easily get involved. Add the flour and butter and rub the butter into it the flour til it resembles breadcrumbs, like you do with crumble or scones. Add in the sugar and then beat in the egg and milk (and vanilla or cinnamon) gently and quickly until just combined.

Take the quince out of the oven and mix in the apples, making sure it’s even. I didn’t add sugar as I prefer my fruit tart and tangy. You could if you like. Spoon the cobbler batter over the top of the fruit. It’s quite runny. Then top with the chopped nuts for extra crunch and flavour. Pop in the oven at 200℃ or Gas Mark 6 for about 20-25 minutes for individual cobblers or 40-45 minutes for a large cobbler or until golden and crunchy. Cool slightly and serve as it is or with ice cream or a large dollop of clotted cream. You can also prepare these in advance and simply reheat when needed.

The apple is tart and works perfectly with the sweet fragrant quince. The topping is light and fluffy and the cobnuts I used (also from Perry Court) added a gorgeous creamy crunch that made this feel a bit more grown up and less like nursery food than it might. Celebrate autumn in style with this perfect dessert. Perfect on a Sunday tea-time after a leisurely trip to Brixton Farmers’ Market!

About the Author

3 Comments on "Brixton Recipe: Apple and Quince Cobbler"

Trackbacks for this post

  1. Quince Rum - North/South Food
  2. A&C Continental Delicatessen | eatinbrixton
  3. Barmbrack | North/South Food: Looking for the Perfect Eat

Comments are now closed for this article.

%d bloggers like this: