Ingredients (Serves 6)
4 Granny Smith apples
3 just-firm Beurre Bosc pears
1/3 cup sultanas
1/4 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
1 1/2 cups self-raising flour
1/4 cup caster sugar plus 1 tbs extra for sprinkling
Pinch salt
125ml buttermilk (or use milk) plus extra for brushing
Icing sugar, for dusting
Method
1. Preheat oven to 180C/160C fan-forced. Grease a 7 cup (about 4-5cm deep) baking dish with butter.
2. Peel, quarter and core apples and pears. Roughly chop into 3cm pieces.
3. Place apples, pears, 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.
4. Spoon fruit mixture into prepared baking dish. Set aside to cool slightly.
5. Meanwhile, to make cobbler topping, combine butter, flour, sugar and salt in a food processor and process until fine crumbs form.
6. 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.
7. Brush with a little extra buttermilk. Sprinkle with extra sugar. Bake for 45-55 minutes until cobbler topping is puffed and golden.
8. Stand for 5 minutes. Dust with icing sugar and serve with vanilla ice-cream.
