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Raspberry, apple and chocolate cobbler
Raspberry, apple and chocolate cobbler
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a decadent Southern chocolate pudding with a fruity twist of raspberries and apples.
Ingredients:
  • 450g raspberry
  • 3 Granny Smith apples, cored, peeled, chopped
  • 40g butter, chopped
  • 4.40 gm vanilla extract
  • 110g caster sugar
  • 5.00 gm cornflour
  • 185g self-raising flour
  • 40g almond meal
  • 25g cocoa powder
  • 2.50 gm ground cinnamon
  • 100g chilled butter, chopped, extra
  • 1 Free Range Egg, lightly beaten
  • 125ml milk
  • Icing sugar, to dust
  • Whipped cream, to serve
Instructions:
  • Preheat the oven to 180C and lightly grease a 6-cup (1.5L) ovenproof dish. In a large bowl, mix raspberries, apple, butter, vanilla, half of the sugar, and cornflour. Spoon the mixture into the prepared dish.
  • In a large bowl, mix together the flour, almond meal, cocoa, remaining sugar, and cinnamon. Add the extra butter and use your fingertips to rub it into the mixture until it resembles breadcrumbs.
  • In a separate bowl, whisk together the egg and milk. Make a well in the flour mixture and pour in the egg mixture. Stir until a dough forms. With slightly damp hands, shape the dough into 4cm balls (it will be sticky). Place them on top of the raspberry mixture. Bake for 35 minutes or until fully cooked. Let it sit for 2 minutes, then sprinkle with icing sugar and serve with whipped cream.

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