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Apple and rhubarb cobbler
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Slow-cooker apple rhubarb cobbler: tender sponge with sweet fruit.
Ingredients:
  • 800g Granny Smith apples, peeled, cored, chopped
  • 1 bunch (about 650g) rhubarb, trimmed, chopped
  • 40.00 gm caster sugar
  • 1L (4 cups) warm water
  • 150g (1 cup) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • Large pinch of ground cinnamon
  • 60g butter, chilled, chopped
  • 1 egg, lightly whisked
  • 41.20 gm milk
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
Instructions:
  • In a bowl, mix together apple, rhubarb, and sugar. Transfer the mixture into a 1.5L (6 cup) heatproof dish that fits inside a 5L slow cooker. Put a wire trivet or rack in the slow cooker and add water to cover the base, keeping the top of the rack exposed. Set the dish on the rack and cook on High for 1 1/2 hours with the lid on.
  • Sift flour, brown sugar, and cinnamon into a large bowl. Use your fingertips to mix in the butter until the mixture resembles coarse breadcrumbs. Create a well in the center. In a separate jug, whisk together the egg and milk. Pour into the well and gently stir with a large metal spoon until just combined.
  • Uncover the slow cooker and gently mix the fruit mixture. Spoon dollops of batter over the fruit (it's okay if it's not fully covered). Cover and cook for another 1 1⁄2 hours until the topping is firm and cooked. Dust with icing sugar before serving with ice cream.

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