RHUBARB, APPLE & CINNAMON COBBLER

Prep: 15 mins. Cooking: 50 mins. Serves 6

Filling 3 pink lady apples, peeled, cored and

cut into wedges

½ cup (110g) raw caster sugar

40g honey

2 tbsp cornflour

1 lemon, juiced

400g rhubarb, cut into 3cm lengths,

rinsed, drained Buttermilk & cinnamon pastry 2 cups (300g) self-raising flour

⅓ cup (75g) raw sugar

2½ tsp ground cinnamon

100g unsalted butter, coarsely chopped ½ cup (125ml) buttermilk, plus extra

for brushing

Icing sugar and pouring cream, to serve

1 Preheat oven to 190˚C (170˚C fan). Combine apples, sugar, honey, cornflour and lemon juice in a bowl, mix well, then place in a 1.5L ovenproof dish. Cover dish tightly with foil and bake for 35–40 mins or until almost tender. Add rhubarb, stir to combine, then re-cover loosely with foil and bake a further 15 mins.

2 Meanwhile, make pastry. Combine flour, 3½ tbsp sugar, 2 tsp cinnamon, butter and 2 tsp sea salt in a food processor until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms moist crumbs, then transfer to a lightly floured sheet of baking paper and press together. Cover with another sheet of baking paper, roll out to about 25x30cm and chill until firm, about 30 mins. Cut out rounds using a 7cm-diameter pastry cutter, then brush tops with a little extra buttermilk. Combine remaining sugar and remaining cinnamon in a small bowl, dust over pastry and arrange rounds over rhubarb mixture, overlapping slightly.

3 Bake 15–20 mins or until fruit is bubbling and pastry is golden and risen. Dust with icing sugar and serve with cream. #