Cobbler, apple

Charlotte Rutledge’s sugar-crusted apple cobbler places a cake-style topping over fresh sliced apples. The baked topping becomes golden and crisp above the soft, juicy fruit, with boiled cider and cinnamon flavouring this version.

Peeled, cored apples are tossed with a pinch of salt, boiled cider and ground cinnamon, then pressed into a lightly greased baking pan. Unsalted butter is beaten with half of the measured granulated sugar.

Buttermilk, unbleached all-purpose flour, baking soda, baking powder, table salt and vanilla are beaten into the butter mixture. The stiff batter is spooned over the apples and spread evenly to the pan’s edges.

The remaining half of the sugar covers the batter. Water is drizzled onto it until the sugar is wet, and the cobbler bakes on a sheet that catches escaping juices.

After the surface is golden and crisp, the cobbler rests on a rack to cool and set. Rutledge serves it warm, with vanilla ice cream offered alongside the apple filling and sugar-crusted cake topping.