Filled with warm rhubarb, apple and chocolate, this is sweet cobbler is the ultimate warming dessert.
Serves66
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
3 cups (450g) frozen raspberries
3 Granny Smith apples, cored, peeled, chopped
40g butter, chopped
1 tsp vanilla extract
1/2 cup (110g) caster sugar
2 tsp cornflour
1 1/4 cups (185g) self-raising flour
1/3 cup (40g) almond meal
1/4 cup (25g) cocoa powder
1 tsp ground cinnamon
100g chilled butter chopped, extra
1 Coles Australian Free Range Egg, lightly beaten
1/2 cup (125ml) milk
Icing sugar, to dust
Whipped cream, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly grease a 6-cup (1.5L) ovenproof dish. Combine the raspberries, apple, butter, vanilla, half the sugar and cornflour in a large bowl. Spoon into the prepared dish.
Step 2
Combine the flour, almond meal, cocoa, remaining sugar and cinnamon in a large bowl. Add the extra butter. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
Step 3
Combine the egg and milk in a separate bowl. Make a well in the centre of the flour mixture. Pour in the egg mixture. Stir until a dough forms. Use slightly damp hands to roll dough into 4cm balls (the dough will be quite sticky). Place on raspberry mixture. Bake for 35 mins or until cooked through. Stand for 2 mins. Dust with icing sugar and serve with whipped cream.
Filled with warm rhubarb, apple and chocolate, this is sweet cobbler is the ultimate warming dessert.
Method
Step 1
Preheat oven to 180°C. Lightly grease a 6-cup (1.5L) ovenproof dish. Combine the raspberries, apple, butter, vanilla, half the sugar and cornflour in a large bowl. Spoon into the prepared dish.
Step 2
Combine the flour, almond meal, cocoa, remaining sugar and cinnamon in a large bowl. Add the extra butter. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
Step 3
Combine the egg and milk in a separate bowl. Make a well in the centre of the flour mixture. Pour in the egg mixture. Stir until a dough forms. Use slightly damp hands to roll dough into 4cm balls (the dough will be quite sticky). Place on raspberry mixture. Bake for 35 mins or until cooked through. Stand for 2 mins. Dust with icing sugar and serve with whipped cream.
