Maple Apple Walnut Cobbler

Preheat the oven to 350°F. Add walnuts to a baking sheet and toast for 8–10 minutes, until fragrant and lightly golden. Set aside to cool, then roughly chop.

Grease six 8-ounce ramekins with nonstick cooking spray or butter. Place the ramekins on a large baking sheet.

In a large saucepan, combine the chopped apples, maple syrup, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, nutmeg, allspice, and salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften and the mixture becomes thick and glossy. Remove from the heat and stir in the toasted walnuts.

Divide the apple filling evenly between the six ramekins.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use your fingertips to work it into the flour until the butter pieces are about pea-sized.

Add the cold milk, vanilla extract, and lemon juice. Gently stir with a wooden spoon or rubber spatula until a thick, shaggy dough forms. Do not overmix.

Divide the scone topping evenly between the ramekins and gently spread over the filling. Sprinkle with raw/turbinado sugar.

Bake for 35–45 minutes, or until the scone topping is golden brown and the apple filling is bubbling around the edges.

Let cool for 10 minutes before serving with a scoop of vanilla ice cream. Garnish with chopped walnuts and a pinch of flaky sea salt.