Recipe Detail

Prep 30 mins | Cook 1hr 10 mins | Serves 6

3 just-firm Beurre Bosc pears

4 Granny Smith apples

⅓ cup sultanas

¼ cup caster sugar

1 tsp vanilla extract

1 tbs lemon juice

1 tbs raw caster sugar

Icing sugar, for dusting

Reduced fat vanilla ice-cream, to serve

COBBLER TOPPING:

60g butter, chopped

1½ cups self-raising flour

¼ cup caster sugar + 1 tbs extra for sprinkling

Pinch salt

125ml buttermilk (or use milk) + extra for brushing

Icing sugar, for dusting

STEP 1: Preheat oven to 180°C/160°C fan-forced. Grease a 7 cup (about 4-5cm deep) baking dish with butter.

STEP 2: Peel, quarter and core pears and apples. Roughly chop into 3cm pieces. Place pears, apples, sultanas, sugar, vanilla and lemon juice into a medium saucepan. Toss to combine and cook, stirring occasionally, over medium heat for 10-12 minutes until fruit begins to soften. Spoon fruit mixture into prepared baking dish. Set aside to cool slightly.

STEP 3: Meanwhile, to make cobbler topping, combine butter, flour, sugar and salt in a food processor and process until fine crumbs form. Gradually add buttermilk and process until a sticky dough forms. Transfer to a lightly floured surface and gently roll out to about 2cm thick. Using a 5cm pastry cutter (or use a drinking glass with a 5cm rim), cut out 8 rounds and arrange over fruit mixture. Brush with a little extra buttermilk. Sprinkle with extra sugar.

STEP 4: Bake for 45-55 minutes until cobbler topping is puffed and golden. Stand for 5 minutes. Dust with icing sugar and serve with vanilla ice-cream.