Apple & rhubarb cobbler
serves 6| prep 20 mins | cooking 3 hours
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.
Use a dish that’s the same shape as your slow cooker, without a lip, and that fits snugly without touching the cooker.