Ap­ple & rhubarb cob­bler

serves 6| prep 20 mins | cook­ing 3 hours

taste.com.au - - THIS MONTH -

800g Granny Smith ap­ples, peeled, cored, chopped

1 bunch (about 650g) rhubarb, trimmed, chopped

2 tbs caster sugar

1L (4 cups) warm water

150g (1 cup) self-rais­ing flour

155g ( 3 ⁄4 cup, firmly packed) brown sugar

Large pinch of ground cin­na­mon

60g but­ter, chilled, chopped

1 egg, lightly whisked

2 tbs milk

Ic­ing sugar, to dust

Vanilla ice-cream, to serve

1 Com­bine ap­ple, rhubarb and sugar in a bowl. Spoon into a 1.5L (6 cup) heat­proof dish that fits in­side a 5L slow cooker. Place a wire trivet or rack in slow cooker. Add enough water to slow cooker to cover base, leav­ing top of rack ex­posed. Place dish on rack. Cook, cov­ered, on High for 11 ⁄ 2 hours.

2 Sift the flour, brown sugar and cin­na­mon into a large bowl. Use your fin­ger­tips to rub in the but­ter un­til the mix­ture re­sem­bles coarse bread­crumbs. Make a well in the cen­tre. Whisk the egg and milk in a jug. Pour into the well and use a large metal spoon to gen­tly stir un­til just com­bined.

3 Re­move the lid from the slow cooker and gen­tly stir the fruit mix­ture. Drop large spoon­fuls of bat­ter over the top of the fruit mix­ture (don’t worry if it’s not com­pletely cov­ered). Cook, cov­ered, for a fur­ther 11 ⁄ 2 hours or un­til the top­ping is firm to touch and cooked through. Re­move the dish from the slow cooker and dust with ic­ing sugar. Serve with scoops of ice-cream.

tip!

Use a dish that’s the same shape as your slow cooker, with­out a lip, and that fits snugly with­out touch­ing the cooker.

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