Apple, blueberry and cinnamon cobbler
10
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Apple, granny smith, unpeeled, fresh
4 medium, peeled, cored, coarsely chopped
Caster sugar
¼ cup(s), (55g)
Ground cinnamon
2 tsp
Fresh blueberries
150 g
White self-raising flour
1 cup(s), (150g)
Fresh lemon rind
1 tsp, finely grated
Reduced fat oil spread
1 tbs
Skim milk
¼ cup(s), (60ml)
Egg(s)
1 medium, lightly whisked
Flaked almonds
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
2
Combine the apple, 1 tablespoon of sugar, half the cinnamon and 1 tablespoon of water in a saucepan. Place over high heat. Cook, covered, stirring occasionally, for 10 minutes or until tender. Remove from heat and stir through the blueberries. Divide between the prepared dishes.
3
Place the flour, lemon rind, and the remaining sugar and cinnamon in a bowl. Add canola spread and use your fingertips to rub into the flour mixture. Add the milk and egg and stir to combine. Drop 3 tablespoons of the batter over the fruit mixture in each dish. Sprinkle with almonds. Place on a baking tray and bake for 15 minutes or until golden brown and puffed. Serve immediately.
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