Apple cobbler

Ingredients:

Cake and filling

• 1 layer chilled shortcrust pie crust (half a 400g package)
• 2 tbsp flour + extra for dusting
• 1.3 kg crisp apples (such as Braeburn or Empire)
• 2/3 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 3 tbsp (45 g) butter
• 0.5 tsp ground cinnamon or apple pie spice
• 1/4 teaspoon salt
• 1.5 cups assorted berries (e.g. raspberries, blueberries, and blackberries)

Topping

• 1 cup flour
• 3 tbsp. granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• A pinch of ground nutmeg
• A pinch of salt
• 4 tablespoons cold butter, cut into small pieces
• 0.5 cups of sour milk
• Turbinado sugar, for sprinkling

Preparation:

1. On a lightly floured surface, roll the dough into a 30cm circle. Place it in a 22cm pie pan, fold the overhanging edges under, and crimp them with your fingers. Refrigerate for 30 minutes.
2. Bake the cakePosition a rack in the lower third of the oven and preheat to 350°F (175°C). Line the crust with foil and fill with pie weights or dried beans. Bake until golden brown, about 20 minutes. Remove the foil and weights and continue baking for another 10-15 minutes. Turn the crust out onto a wire rack and let cool completely.
3. Meanwhile, prepare the filling.Peel the apples and cut into 1 cm pieces. Combine in a bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10-12 minutes. Stir in the flour and cinnamon or apple pie seasoning and salt and stir until the juice thickens, 2 minutes. Remove from the stove and stir in the berries, cool the filling completely (The filling can be prepared in advance and stored, covered, in the refrigerator for 2 days.).
4. While the filling is cooling, prepare the topping.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt. Using your fingers, mix in 3 tablespoons (45 g) of butter until it resembles pea-sized pieces. Add the buttermilk; stir with a wooden spoon until the dough is fluffy.
5. Spoon the filling onto the crust; scatter the remaining 1 tablespoon (15 g) butter over the top. Using a large spoon, spoon the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet.
6. Place in the oven and bake until golden brown, 50 minutes to 1 hour (if the pie is browning too quickly, cover it with foil). Transfer the pie to a wire rack and cool completely to allow the filling to set, about 3 hours.