Mulled Wine, Apple And Strawberry Cobbler

We've added glorious seasonal fruits to this wintry pud, which is guaranteed to become a family favourite
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Mulled Wine, Apple And Strawberry Cobbler

Mulled Wine, Apple And Strawberry Cobbler

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  • 50g 50g salted butter, chopped

  • ¼ cup ¼ caster sugar

  • 6 large 6 Pink Lady or Gala apples, peeled, cored, cut into roughly 2cm cubes

  • 250g 250g punnet strawberries, hulled, halved

  • 1 Tbsp 1 milk

  • 1 Tbsp 1 coffee sugar

  • Icing sugar, to dust

  • Mulled wine
  • 125ml 125ml red wine

  • 4 4 cloves

  • 2 2 star anise

  • 1 1 cinnamon stick

  • Piece orange zest

  • Cobbler topping
  • 1 ⅔ cups 1 ⅔ self-raising flour, plus extra to dust

  • 125g 125g butter, chilled, coarsely grated

  • ½ cup ½ brown sugar

  • 125ml 125ml milk


  • Preheat oven to 180°C fan-forced.
  • Place red wine, cloves, star anise, cinnamon and orange zest into a small saucepan. Cook over high heat and simmer for 5 minutes to allow flavours to infuse and wine to slightly reduce. Add butter and caster sugar and bring to the boil, stirring until melted. Use a fork to remove star anise, cloves and zest.
  • Put apples into a 10-cup-capacity (approximately 27cm round) roasting tray or baking dish. Pour mulled wine mixture over apples and stir to coat. Bake, uncovered, for 15 minutes.
  • Remove cobbler mixture from the oven and stir in strawberries.
  • Meanwhile, to make cobbler topping, put flour in a large bowl and add butter. Use your finger tips to rub butter into flour until it resembles coarse breadcrumbs. Stir in brown sugar. Make a well in the centre and add milk. Mix with a butter knife, using cutting action to combine, until the mixture forms a shaggy, loose dough.
  • Use your hands to bring dough together into a ball. Turn out onto a lightly floured bench and knead briefly (about 30 seconds), then squash down into a disc, about 1.5cm thick.
  • Use a large knife to cut dough into approximately 5cm squares. Place the cobbler squares on top of the fruit.
  • Brush tops with milk. Sprinkle with coffee sugar and bake for 30-35 minutes, or until topping is golden and fruit filling is bubbling hot. Cool for 15 minutes, then serve dusted with icing sugar.

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Market tips...

Mull it over

Mulled wine gives this dessert a fruity flavour with a gentle hint of spice. You’ll love the aroma that fills your kitchen, too! The best red wine to use is a fruity, full-bodied varietal. Try a grenache, merlot or zinfandel.

It’s cobbled

Cobbler was invented by early American settlers due to scarce ingredients and equipment. The rustic look of the dish gives it its name – as it looks ‘cobbled’ together.

Hint! hint!

Use the mulled wine ingredients in the cobbler to make your own delicious mulled wine – just leave out the butter!

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