| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 1 cup Raisins seedless
- 150 ml Dark Rum
- 6 Granny Smith Apple peeled, cored, thinly sliced
- 180 grams Caster Sugar
- 235 grams Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Bi Carbonate of Soda
- 1 teaspoon Salt
- 80 grams Raw Sugar
- 80 grams Unsalted Butter at room temperature
- 270 ml Buttermilk
- 2 tablespoons Vanilla Extract
- 1 tablespoon Raw Sugar Extra
- Double Cream to serve (optional)
Ingredients
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Instructions
- Preheat oven to 200ºC. Put raisins in a small heavy-based pan. Cover with water and bring to the boil. Simmer for 10 minutes. Remove from heat and add dark rum. Allow to soak.
- Mix apple, sugar and rum-raisin mixture in a large baking dish. Put in oven and bake for 25 minutes. Remove dish from oven. Spoon apple mixture into 6 small ovenproof dishes.
- Put all dry ingredients in a food processor and pulse until combined. Add unsalted butter and process for 30 seconds until mixture resembles breadcrumbs. Transfer mixture to a large bowl. Stir in buttermilk and vanilla extract and mix until just combined. Spoon cobbler mixture over fruit in each dish and sprinkle over extra sugar.
- Put dishes in oven and bake for 25-30 minutes until cobbler is golden on top. Remove from oven and cool for 15 minutes. Serve the cobbler with double cream, if desired.
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