Soft sweet apples topped by a filling cinnamon flavoured cobbler scone dough.
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Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Course Dessert
Cuisine American
Servings 6
Calories 349kcal
Ingredients
For the filling
6-8small applespeeled, cored and sliced
2tablespoongranulated sugar
1tablespoonwater
For the topping
1cupplain flour
1/2cupold fashioned oats
4Tablespoonssoft brown sugar - you may need more if your apples are tart
1 1/2teaspoonbaking powder
pinchof salt
1teaspoonground cinnamon
4Tablespoonsbutter - cut into small pieces
1egg
6Tablespoonsof plain yogurt or milk
1apple - peeledcored and chopped into a fine dice
A little sifted icing sugar to finish
Instructions
Place the sliced apples, sugar and water in an ovenproof dish and cover with a lid or foil and place in the oven at 160C for about 20 minutes until the apples are softened but not disintegrating.
Put all the dry ingredients into the bowl, use a knife to cut in the butter, then rub in with your fingers.
Beat the egg and yogurt or milk together in a small bowl.
Add the liquid to the dry ingredients and mix until only just combined, do not over mix or the scone will become tough.
Remove the cooked apples from the oven and place large spoonfuls of the mixture on top of the apples.
Increase the oven temperature to 200C/400F and bake for 15-20 minutes. The scones take only 12-15 minutes but I found that the depth of the topping meant it needed a little extra time.