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Grandma Singleton's Strawberry and Cheshire Cheese Cobbler

Serves 4



200g Grandma Singletons Cheshire Cheese
600g Dessert apples. peeled, cored and sliced
450g Self-raising flour, plus extra for dusting
300g Fresh or frozen strawberries
200g Chilled butter, diced
100g Caster sugar
150ml Hot water
60ml Milk
1 Egg, lightly beaten



  1. Preheat the oven to 200 degrees C/180 degrees C fan/Gas mark 6 and grease a medium over proof dish.
  2. Put both fruits, the sugar and the hot water into a saucepan and allow to simmer until the apples are soft.  Transfer to the dish.
  3. In a seperate bowl rub the flour and the butter together until the mixture resembles breadcrumbs, then stir in the sugar and the crumbled cheshire cheese.
  4. In a seperate jug whisk together the egg and milk, then pour over the breadcrumb mixture (leave a little mixture to brush over the top of the dessert).
  5. Combine the ingredients using a knife or fork until they form a soft dough.  Tip onto a floured surface then knead gently until the dough pulls together into a ball.
  6. Divide the dough into 12 equal pieces, roll into a ball and press on top to form a scone shaped piece.  Place onto of the fruit to cover (dont worry if there are gaps) then brush over the top of the dough with the remaining milk/egg mixture.
  7. Place the dessert into the oven and immediately drop the temperature to 180 degrees C/ 160 degrees C fan/ Gas mark 4.  Bake for 20 minutes or until the cobblers on top have risen and turned golden brown, and the fruit filling is bubbling.
  8. Serve with thick clotted cream or rich pouring cream whilst you watch Wimbledon this year!