- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- 1 serve veg or fruit
The addition of sweet and tart pear and apple makes this rhubarb cobbler recipe extra delicious.
- Serves6
- Cook time50 minutes
- Prep time25 minutes, + 10 mins cooling time
Ingredients
- 3 Pink Lady apples, peeled, coarsely chopped
- 1 bunch rhubarb, trimmed, coarsely chopped
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) maple syrup
- 1 tsp vanilla bean paste
- 1 tsp mixed spice
- 1 cup (150g) frozen raspberries
- 1/4 cup (35g) cornflour
Cobbler topping
- 1 1/2 cups (225g) self-raising flour
- 150g chilled butter, chopped
- 1/2 cup (50g) hazelnut meal
- 2 tsp finely grated orange rind
- 1/3 cup (80ml) milk
- 1/4 cup (60ml) maple syrup
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the pear, apple, rhubarb, sugar, maple syrup, vanilla, mixed spice and 1/2 cup (125ml) water in a large saucepan over high heat. Cover and bring to the boil. Reduce heat to low and simmer for 10 mins. Stir in the raspberries. Simmer, uncovered, for a further 10 mins or until the apple and pear are tender and raspberries begin to break down.
Step 2
Combine the cornflour with 1/4 cup (60ml) of the cooking liquid in a heatproof bowl. Stir into the pear mixture and cook for 3 mins or until the mixture thickens.
Step 3
To make the cobbler topping, sift the flour into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in the hazelnut meal, orange rind, milk and maple syrup to form a thick, sticky dough.
Step 4
Spoon the pear mixture into a 5cm-deep, 22cm (base measurement) round baking dish. Spoon 1 tbs portions of the cobbler topping over the pear mixture. Place on a baking tray and bake for 25 mins or until topping is golden and firm to touch. Set aside for 10 mins to cool slightly before serving.
Recipe tip
Serve with icing sugar and vanilla ice cream
COOK. STORE. SAVE.
Don’t let any remaining hazelnut meal go to waste – use it to make our stunning Burnt Butter Hazelnut Cake with Roasted Rhubarb.
Maple pear, apple and rhubarb cobbler
- Serves6
- Cook time50 minutes
- Prep time25 minutes, + 10 mins cooling time
Ingredients
- 3 Pink Lady apples, peeled, coarsely chopped
- 1 bunch rhubarb, trimmed, coarsely chopped
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) maple syrup
- 1 tsp vanilla bean paste
- 1 tsp mixed spice
- 1 cup (150g) frozen raspberries
- 1/4 cup (35g) cornflour
Cobbler topping
- 1 1/2 cups (225g) self-raising flour
- 150g chilled butter, chopped
- 1/2 cup (50g) hazelnut meal
- 2 tsp finely grated orange rind
- 1/3 cup (80ml) milk
- 1/4 cup (60ml) maple syrup
Description
The addition of sweet and tart pear and apple makes this rhubarb cobbler recipe extra delicious.
Method
Step 1
Preheat oven to 180°C. Place the pear, apple, rhubarb, sugar, maple syrup, vanilla, mixed spice and 1/2 cup (125ml) water in a large saucepan over high heat. Cover and bring to the boil. Reduce heat to low and simmer for 10 mins. Stir in the raspberries. Simmer, uncovered, for a further 10 mins or until the apple and pear are tender and raspberries begin to break down.
Step 2
Combine the cornflour with 1/4 cup (60ml) of the cooking liquid in a heatproof bowl. Stir into the pear mixture and cook for 3 mins or until the mixture thickens.
Step 3
To make the cobbler topping, sift the flour into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in the hazelnut meal, orange rind, milk and maple syrup to form a thick, sticky dough.
Step 4
Spoon the pear mixture into a 5cm-deep, 22cm (base measurement) round baking dish. Spoon 1 tbs portions of the cobbler topping over the pear mixture. Place on a baking tray and bake for 25 mins or until topping is golden and firm to touch. Set aside for 10 mins to cool slightly before serving.