Big apple & cherry cobbler

The cook

1. 01

   Step 1MAKE THE TOPPING

   Put the butter, icing sugar and flour in a mixing bowl. Work together with your fingertips, then gently knead just until it forms a dough. Don't give it a workout — stop once it holds together. Cover and chill for 20 minutes while you sort the fruit.

2. 02

   Step 2SORT THE FIRE

   Set up your BBQ for indirect cooking at 185°C with the lid closed. On a kettle, bank the charcoal to one side and leave the other clear. On a kamado, fit the heat deflector. Have a roughly 24 cm wide, 5 cm deep BBQ-safe baking dish ready.

3. 03

   Step 3PREP THE FRUIT

   Peel and core the apples, then cut into roughly 2 cm chunks. Remove the cherry stones and cut the flesh into quarters. Check carefully for stray stones — nobody wants that surprise.

4. 04

   Step 4GET IT BUBBLING

   Put the apples, cherries, brown sugar and water in a saucepan over a medium heat. Bring to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the fruit is soft. If it still looks watery, simmer a little longer: you want a juicy, spoonable filling rather than fruit soup.

5. 05

   Step 5BUILD THE COBBLER

   Spoon the hot fruit and its thickened juices into the baking dish. Take the dough from the fridge, break it into small, roughly 1–2 cm nuggets and scatter evenly over the fruit. Leave a few gaps for the juices to bubble through.

6. 06

   Step 6BAKE ON THE BBQ

   Put the dish over the indirect zone, close the lid and bake for 25–35 minutes. Start checking at 20 minutes, rotating the dish if one side is colouring faster. It's ready when the topping is golden and set, with fruit bubbling around the edges. Judge the colour, not just the clock.

7. 07

   Step 7REST AND SERVE

   Lift the dish out using heatproof gloves and leave for 10 minutes. The filling will settle and the topping will firm up slightly. Serve warm with clotted cream, if using. Those fruit juices hold serious heat, so no heroic first bites.