Serves 2 Ingredients: For the Filling: 375g of apples (Kentish Windsors) 175g of Kentish plums Juice of 1/5 lemon 50g caster sugar For Cobbler: 50g sugar 40g butter 50g milk 50g self-raising flour ½tsp cinnamon ½ egg beaten 25g walnut pieces butter 40g
Method: 1. Heat the oven to 180°C. Butter a 1.5 litre ovenproof pie dish 2. Peel, core and slice the apples. Halve stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add plums and cook for a further 5 minutes. 3. Put the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small peaces and rub into the flour mixture. Stir in the sugar, and then add the egg and milk and mix lightly into a soft batter. 4. Drop tablespoon of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. 5. Bake for 20-25 minutes until the topping has a crisp brown crust. Toby Harris Year Group: 9-11 Ashford School Recipe by Toby Harris, finalist of the The Cygnet Awards. Launched by the award-winning, Michelin-listed brasserie The Swan, in West Malling.