Crunchy Apple Cobbler

by Tarla Dalal

Added to 12 cookbooks
This recipe has been viewed 1726 times

Serve this rich apple pudding warm with cream or custard.

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Preparation time: 20 mins.
Cooking time: 40 mins.
Serves 10.
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Ingredients

225 gms brown sugar
1 tsp levelled, cinnamon (dalchini) powder
85 gms raisins (kismis)
1/2 tsp lemon rind
680 gms dessert apples

For the butter-scotch topping
225 gms self raising flour
a pinch of salt
55 gms butter
55 gms margarine
25 gms softened butter
25 gms softened margarine
55 gms brown sugar

Method

Put the sugar, lemon rind, cinnamon powder, raisins and 300ml. ( 10 fl. oz.) of water in a vessel. Stir on a slow flame until the sugar is dissolved.
Peel, core and quarter the apples, Simmer in the syrup until just tender.
Turn the mixture into a shallow ovenproof dish.
To make the topping, sift the flour and salt, rub in the butter and make a softdough with cold water.
Roll out on a well - floured board to oblong shape just under 12 mm. (1/2") thick.
Spread the softened butter, sprinkle with the brown sugar and roll up like a Swiss roll.
Cut into seven even slices. Arrange on top of the apples.
Bake in a hot oven at 400 F.for 25 to 30 minutes, until well - risen and golden brown.
Serve hot.