Gluten Free Reduced Sugar Toffee Apple Cobbler
We have used dates to give sweetness to this recipe. The scone cobble mix can be baked on its own as a date scone.
Credited to: Coeliac UK
Kcal: 410.84
Difficulty: More of a challenge
Serves 4
15 mins prep
40 mins cooking time
Ingredients
- 100g chopped dates
- 100ml water
- ½ tsp bicarbonate soda
- 225g gluten free self-raising flour*
- 1 level tsp baking powder*
- 55g butter, softened and cut into pieces
- 1 egg
- 50ml milk
- 4 apples
- 50ml water
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Place the dates, water, and bicarbonate into a small pan and bring to a simmer. Once soft, blend to a puree or mash if you don’t have a blender. Cover and reserve until needed.
- Next make the scone mix for the cobbler. Put the gluten free flour and baking powder into a large bowl. Add 50g of the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add half the date puree, the egg and the milk. Stir to combine and bring together into a dough.
- Turn the dough out onto a lightly floured work surface. Knead lightly. Roll into a log about 2 inches in diameter and divide into eight slices.
- Peel, core and chop the apples into slices. Place them into a pan with 25g of butter, and the rest of the date mixture. Bring to the boil and simmer for five minutes just to soften the apples. Place in an oven proof dish. Top with the date scones slices and bake for 15-20 minutes, or until the scones are well risen and golden-brown colour.
Nutritional information per serving
Kcal
410.84
Fat
13.4g
Carbs
67.1g
Protein
6.1g
Fibre
2.9g
Sugars
22.7g
