Name: You won’t be able to get enough of this caramel apple cobbler
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 10
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

You won’t be able to get enough of this caramel apple cobbler

This delicious pudding is the ultimate comfort dessert!

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Serves 10

Prep

25M

Cook

55M

Total

1H 20M

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A note before starting: The 500g sachet of scone specialty mix measured 3 ½ cups. It’s available from major supermarkets. If using a different brand of scone mix, the liquid quantity needed, may vary.

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.