Cheshire cheese may seem like a strange addition to this dessert but the slight saltiness of the cheese cuts through the sweetness of the apples perfectly. Serve with crème fraîche.
Preheat the oven to 200C/400F/Gas 6.
Place the apples in a pan with the sugar, butter and cinnamon and cook gently until just tender and caramelised. Spoon the apples into a pie dish. Discard the cinnamon stick.
For the topping, blend the flour, baking powder, sugar, salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
Add the soured cream and pulse until the mixture comes together as a thick dough.
Place spoonfuls of the cobbler dough on top of the apples, then sprinkle over the crumbled cheese.
Bake in the oven for 25-30 minutes, or until crisp and golden-brown.
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