Evergreen Apple Cobbler with Chinese Five-Spice

Ingredients

• For the filling
• Bramley apples 1kg
• Cox's apples 200g
• Granulated sugar 100g
• Lemon juice 1 tbsp
• Ground cinnamon 1 tsp
• Chinese five-spice powder 0.5 tsp
• Cornflour 2 tbsp
• For the cobbler topping
• Plain flour 250g
• Cold unsalted butter, cubed 125g
• Granulated sugar 50g
• Baking powder 1 tsp
• Milk 150ml
• Egg, beaten (for glaze) 1

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Peel, core, and chop the apples into roughly 2-3cm chunks. Place them in a large saucepan with the 100g granulated sugar, lemon juice, cinnamon, and five-spice powder.
3. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape. Stir in the cornflour and cook for another minute until the mixture thickens.
4. Pour the apple mixture into a suitable ovenproof dish (approx. 20x20cm).
5. To make the topping, place the 250g plain flour, 50g granulated sugar, and baking powder into a bowl. Rub in the 125g cold butter using your fingertips until the mixture resembles coarse breadcrumbs.
6. Gradually add the 150ml milk, mixing with a knife until a soft, sticky dough forms. Do not overmix.
7. Spoon dollops of the cobbler topping evenly over the apple mixture in the dish. It doesn't need to cover it completely; gaps are fine.
8. Brush the top of the cobbler with the beaten egg for a golden finish.
9. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.