The Ultimate Gluten Free, Dairy Free Collection by Grace Cheetham

Author:Grace Cheetham
Language: eng
Format: epub
Publisher: Watkins Media

APPLE CARAMEL COBBLER

*GF-DF-V

1l/35fl oz/4¼ cups apple juice

6 large eating apples, peeled, cored and cut into bite-sized chunks

150g/5½oz/1 cup plus 2 tbsp Cake Mix (see page 339)

1 tsp gluten free baking powder

50g/1¾oz/¼ cup caster (superfine) sugar

1 tsp mixed spice (apple pie spice)

100g/3½oz/scant ½ cup dairy free margarine

75ml/2½fl oz/⅓ cup dairy free cream

1 large egg

½ tsp vanilla extract

1 recipe quantity Custard (see page 351), to serve (optional)

1 Put the apple juice in a saucepan and simmer gently over a medium heat for about 1 hour, stirring occasionally. The juice will reduce down and thicken to a caramel. Keep a close watch at the end and stir frequently so that it doesn’t burn.

2 Preheat the oven to 180°C/350°F/gas 4. Add the apples to the caramel and stir to coat. Cook over a medium heat for about 10 minutes until they begin to soften, then transfer to an ovenproof dish.

3 Sift the cake mix and baking powder into a large mixing bowl, add the mixed spice (apple pie spice) and sugar and stir together. Add the margarine and, using an electric mixer, blend until the mixture resembles breadcrumbs.

4 In a jug, beat together the cream, egg and vanilla extract, then pour into the flour mixture. Beat together until thoroughly combined.

5 Drop spoonfuls of the mixture (I use an ice cream scoop) on top of the baked apples, making 6 mounds of mixture. Bake for about 40 minutes until golden brown on top. Serve hot with custard, if you like.

SERVES 6

PREP 20

minutes

COOK 1 hour 40 minutes

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