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Apple, blueberry and cinnamon cobbler

Apple, blueberry and cinnamon cobbler

Total Time
45 min
20 min
25 min


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)


1 medium, lightly whisked

Flaked almonds

1 tbs

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Reduced-fat custard. TIP: Use 1 tablespoon rolled oats instead of flaked almonds.