Saturday, 12 November 2011
Apple cobbler using frozen topping
I froze cobbler topping in July, thinking this might be an easy way of making a fruit pudding with very little effort. I froze spoonfuls on a baking sheet, then put them in a plastic bag once they were solid.
Today I made a lot of apple sauce for the freezer, and put some in a baking dish with these cobbler blobs on top. I sprinkled the whole thing with some demerera sugar and cinnamon and put it in the over at 180C for twenty minutes and then lowered the temperature to 160C for a further fifteen minutes.
The cobbler is fluffy in the middle and crisp on top - an excellent partner to the tart apple base. This is such an easy way to be able to have a pudding, and the cobbler doesn't take up much room in the freezer. Being frozen in individual spoonfuls means you can make a one person desert it you want.