Ap­ple, rasp­berry and mixed seed cob­bler

donna hay - Fresh + Light - - Fresh -

3 Granny Smith (green) ap­ples, cored and thinly sliced

⅓ cup (115g) honey

1 tea­spoon finely grated lemon rind

1 tea­spoon vanilla ex­tract

½ cup (80g) frozen rasp­ber­ries, thawed

1 ta­ble­spoon golden lin­seeds (flaxseeds)

¼ cup (40g) sun­flower seeds

¼ cup (40g) pepi­tas (pump­kin seeds)

¼ cup (20g) rolled oats

1 cup (130g) white spelt flour

3 tea­spoons bak­ing pow­der

¼ cup (35g) coarsely chopped macadamias

⅓ cup (75g) raw caster (su­perfine) sugar

50g cold un­salted but­ter, chopped

½ cup (125ml) but­ter­milk Pre­heat oven to 180°C (350°F). Place the ap­ple, honey, lemon rind, vanilla and rasp­ber­ries in a medium bowl and mix to com­bine. Di­vide the ap­ple mix­ture be­tween 2 x 18cm skil­lets. Place the lin­seeds, sunf lower seeds, pepi­tas and oats in a small bowl and mix to com­bine. Re­serve 2 ta­ble­spoons.

Place the seed mix­ture, f lour, bak­ing pow­der, ma­cadamia, sugar and but­ter in a medium bowl and rub to­gether with your fin­gers to com­bine. Add the but­ter­milk and mix un­til just com­bined. Spoon the top­ping over the ap­ple mix­ture and sprin­kle with the re­served seed mix­ture. Place on a bak­ing tray and cook for 40 min­utes or un­til golden and cooked through. Serve. SERVES 4.

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