Rhubarb and apple cobbler
Serves 6
Serves 6Ingredients
- 8 stalks rhubarb
- 2 Granny Smith apples
- 1 lemon, juiced
- 50g brown sugar
- 1 teaspoon ground cinnamon
- 175g plain flour
- 50g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 150g butter
- 150ml cream
Method
- Preheat oven to 180° C
- Peel and cut the rhubarb into 1cm lengths
- Peel and chop the apples and toss both in the lemon juice
- Add the brown sugar, cinnamon and mix
- Fill one large baking dish or six individual soufflé dishes with the rhubarb and apple mix and set aside
- In a large bowl mix together the flour, sugar, cinnamon and baking powder
- Roughly chop the butter and rub it into the flour mix until it resembles coarse breadcrumbs
- Add the cream and mix until the dough comes together
- Cover the top of the apple mix with teaspoon size discs of the dough
- Bake for 30-40 minutes until dough is cooked and golden
- Serve immediately
