We dived right into our FarmFoods shop this month and knew we would be doing some dessert recipes, so thought we would go for the frugal option and get frozen fruit. For us we couldn’t taste much of a difference and it was just pure deliciousness. If you like a crumble but want to have something a little different, try this cobbler. You don’t hear much of cobbler so hopefully this recipe will inspire you to try something new.
- Half a bag of frozen apple slices
- Half a bag of frozen rhubarb slices
- 1 cup of brown sugar
- 1 tsp of cinnamon
- half a cup of butter
- half a cup of caster sugar
- 1 cup of self raising flour
- 1 tsp of baking powder
- 1 capful of vanilla essence
- Throw the apple and rhubarb into the slow cooker with the brown sugar, vanilla and cinnamon and mix it all together.
- In a mixing bowl sift the flour and then add the butter, caster sugar, eggs, baking powder and the vanilla essence and beat together.
- Cover the apple and rhubarb with the cake mixture by spooning dollops on at a time to create a rough, bubbly look.
- Cook on high for 2 and a half hours.
The thing that is great about this being done in the slow cooker is that the fruit juices sweep into the the cake on top, meaning you get the sweetness from the cake and then the sharpness from the fruit which has moistened the lovely sponge. This recipe can be done with any fruit of choice although we thought we would stick to a classic combination.