Recipes for Apple & Pear butternut milk cobbler - Sydney Markets

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

4 Granny Smith apples
3 just-firm Beurre Bosc pears
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 apples and pears. Roughly chop into 3cm pieces. 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. 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. 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.

Good for you ... Granny Smith Apples

A good source of dietary fibre that helps keep us regular.

Provide vitamin C. Among its many functions, vitamin C contributes to collagen which plays a role in healthy gums, teeth, bones, cartilage and skin.

Low GI (less than 55) which means the natural sugars in apples are slowly digested to glucose.