Autumn Apple & Rhubarb Cobbler

So it's autumn. The seasons have changed and along with this comes a change in the locally grown produce that is available to us. Autumn always signals the start of the best apples of the year. Although they can be found in most supermarkets all year round, often they have been in cool store since the previous season. Right now, and all through Autumn, they are at their absolute best. It also means they will be lower in price and the price will drop even further as we hit the middle of the season when they are most plentiful! You will find all your favourite varieties like Fuji, Jonathon, Red Delicious and of course the humble Granny Smith. Apples always remind me of my dad and his strange apple eating ritual, which originated with his dad. He sits in the chair with his apple and a sharp knife, peeling the skin off and trying to get it done with as little breaks as possible. He then cuts thin slices of the flesh and pops them into his mouth.

My nan, was a master of the apple pie. Think Margaret Fulton here...gorgeous homemade pastry with sparkly sugar on top and inside a yummy, slightly gooey apple filling. Heaven.

This recipe is a cobbler. It's really just cooked fruit with a sort of scone topping. It's really easy to make and can be done the day before and refrigerated and then, using the brilliance of the VZUG Combi-Steam of course, simple Regenerate on 150°C for 18 minutes. No-one will ever know you didn't just bake it. I promise!

For this recipe the granny smith is perfect because it is a little bit tart and holds it shape during cooking, however you could also use a Pink Lady or any kind of crisp, non floury variety. I add the rhubarb because it is also something that reminds me of being a kid and seeing my nan and my mum stew it up. I always loved the bright pink colour it has.

So here we go!

Serves 6 ish - but feel free to make 2 in two separate dishes - they can easily be cooked at the same time!

Ingredients: Filling:
4 medium granny smith apples (peeled, cored and cut into ⅛'s)
1 bunch rhubarb (ends removed and chopped into 3cm lengths)
1 punnet strawberries (halved) - optional
1 tbs raw caster sugar
2 tbs cornflour
1 tbs pure maple syrup
1 tsp ground cinnamon
zest & juice of 1 orange
Topping:
1 cup self raising flour
⅓ cup plain flour
100g chilled chopped butter
2 tbs raw caster sugar
1 egg (lightly beaten)
⅓ cup buttermilk (or use regular milk with ½ tsp of white vinegar)

Method:
1. Combine the apple, rhubarb, caster sugar, cornflour, maple syrup, cinnamon, zest and juice in a 1.5L oven proof dish.
2. Place into the Combi-Steam. Select Steam. Set temperature to 100°C. Cook for 8 minutes.
3. Meanwhile place the flours, butter and sugar into a food processor. Process until the mixture looks like breadcrumbs and the butter has all been taken up by the flour. Add the egg and buttermilk and process until it only just comes together, then "pulse" until it just makes a dough but stills looks messy.
4. Remove the fruit mix from the oven and stir in the strawberries if using then set aside. Selection Combination Steam/Hot Air+Steaming. Set the temperature to 180°C. (For variable steam select 20%.) Allow to preheat.
5. Place large dollops of the dough on top of the fruit mixture - you will usually get about 9. Leave gaps in between the dollops as it will spread as it cooks and you want room for the fruit to bubble up underneath.
6. Place into the pre heated oven and bake for30 minutes.
7. Remove at the end of the cooking time and allow to cool for 5-10 minutes before serving with cream and/or ice-cream.

NOTE: If serving later, allow to cool completely before covering with cling film and refrigerating until you regenerate/reheat.

To make a gluten free version simply substitute gluten free flour options. As far as sugar goes I always use raw caster but you could, of course, substitute regular caster (A1) sugar if preferred.

If you don't have a food processor you can use your finger tips to rub the butter into the flours in Step 3. Then stir through the sugar and use a blunt knife to work the milk and egg through. Give it a quick stir to bring it all together but don't over mix it as it will get tough.

This is a real old fashioned favourite. As the cooler weather sets in it will warm your tummy and your heart.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x.