For the cobbler dough

1 Egg
100ml Milk
140g Cold butter, cut into cubes
280g Plain flour
140g Golden caster sugar
½ tsp Cinnamon
1 tbsp Baking powder
2 tbsp Demerara sugar
Clotted cream, to serve
4 Pink Lady apples
2 Quince
120g Caster sugar
1 Tablespoon of water
75g Macadamia nuts
75g Demerara sugar
1 Pinch of Maldon salt

Apple & Quince Cobbler

• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.

• Next peel and core the Pink Lady® apples and quince, dice and place 

• Cook out the apple and quince in a heavy based pan 

• Season with a dash of vanilla essence and a sprinkle of ground nutmeg 

• Tip the compote into a baking dish and top with large spoonful’s of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonful’s of clotted cream.

Recipes from The Walled Garden

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