Apple, blueberry and cinnamon cobbler
Apple, granny smith, unpeeled, fresh
4 medium, peeled, cored, coarsely chopped
¼ cup(s), (55g)
white self-raising flour
1 cup(s), (150g)
fresh lemon rind
1 tsp, finely grated
reduced fat oil spread
¼ cup(s), (60ml)
1 medium, lightly whisked
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
- 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.
- 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.