Ingredients
100g unsalted butter, melted
1 ½ cups brown sugar, firmly packed
2 x 800g cans sliced apple pie fruit
Icing sugar mixture and thick vanilla custard, to serve
TOPPING
1kg box Laucke Country Women's Scone Specialty Mix
½ cup brown sugar, firmly packed
¾ cup slivered almonds
2 teaspoons ground cinnamon
300ml carton pure cream
Method
-
Grease a large, rectangular ovenproof dish (16-cup capacity).
-
Pour butter over base of prepared dish. Sprinkle with sugar. Spoon over apples.
-
To make topping, place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir sugar, almonds and cinnamon.
-
Make a well in the centre. Add cream and ¼ cup water. Using a flat-bladed knife, stir in a cutting motion until dough just comes together. Dough should be slightly firm.
-
Dollop heaped tablespoons of topping over apples to cover.
-
Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until topping is golden brown and sounds hollow when lightly tapped. Remove.
-
Dust with sifted icing sugar. Serve hot cobbler with custard.
