SPICED RHUBARB, APPLE, ORANGE AND HONEY COBBLER

Jun 15

Recipe

Sweet, tart and gently spiced, this rhubarb, apple, orange and honey cobbler is the ultimate winter dessert – best served warm from the oven with a scoop of ice cream or a generous dollop of cream.

Serves 6 – 8

Preheat fan-forced oven to 160°C.

Toss together the rhubarb, apple, honey, brown sugar, cornflour, spices, orange zest and juice in an oven and stove top proof 2.2 litre capacity dish (such as a cast iron enamel pan). Place over a low-medium heat and cook at a simmer for 15 minutes, or until the fruit is very soft and mixture is looking jammy in consistency, stirring occasionally. Remove from the heat.

To make the topping, sift the flour and baking powder together into a bowl. Stir in the almond meal, sugar and salt. Add the butter, then using fingertips rub the flour mixture with the butter to resemble coarse breadcrumbs. Stir in the milk and with fingers bring together mix to form a dough. Alternatively, use a food processor and blend all the dry ingredients with the butter until mixture resemble breadcrumbs, then add the milk and pulse a few times. Tip onto a clean work surface (mixture will be loose) and push together to form a dough. Divide dough into about 18 and roughly roll into balls.

Remove cinnamon stick from rhubarb mixture, then arrange dough balls evenly over the surface. Transfer the dish on to a baking tray (this captures any overflowing juices while cooking) and into the oven. Bake for 35-40minutes until the top is puffed, golden brown and the rhubarb bubbling. To test if the cobbler top is cooked, insert a skewer and it should come out clean.

Serve warm to hot with a dollop of cream or yoghurt, or a scoop of ice-cream.

Note * 1 Australian tablespoon = 20ml