Ingredients
6 Granny Smith Apple (1kg), peeled, quartered, cored
1/4 cup golden syrup
1 1/2 cups frozen raspberries
100g Caramilk, roughly chopped
Vanilla ice-cream, to serve
Topping
1 1/4 cups self-raising flour
1 tsp ground cinnamon
1/3 cup firmly packed brown sugar
50g cold unsalted butter, cut into 1cm pieces
1 egg, lightly beaten
1/2 cup milk
Method
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Grease an ovenproof dish (8-cup capacity, top measures 24cm). Cut apple quarters in half. Add apples, syrup and 2 tblsps water to dish. Toss well. Spread out over base of dish. Cover tightly with foil.
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Cook in a hot oven (200C) for about 30 minutes, or until apples are just tender. Remove from the oven. Discard foil. Turn apples over. Reduce the oven temperature to moderate (180C).
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Meanwhile, make topping. Sift flour and cinnamon into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs. Add egg and milk. Stir with a flat-bladed knife until mixture just comes together.
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Sprinkle half the raspberries and half the chocolate over hot apples in dish. Dollop heaped tablespoons of topping over fruit to partially cover. Sprinkle with remaining raspberries.
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Cook for 25 minutes. Remove from oven. Sprinkle over remaining chocolate. Cook for a further 10 minutes, or until cooked in the centre and topping is golden brown. Remove.
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Serve warm with ice-cream.
TIP: For a delicious variation try replacing apples with ripe, firm pears and raspberries with blueberries.