Appley Peach Cobbler

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Recipe's preparation

Preheat oven to 175 degrees celcius. Place the apple pieces in the bottom of TM bowl and then the fresh pineapple pieces.  Chop up into small pieces (3 sec, spd 4).  Place chopped fruit slurry in 28cm oven proof frypan and clean and dry TM bowl.

 

Combine all the rest of the filling ingredients with chopped mixture in frypan. Then gently cook on the stove top till fruit has softened slightly.  Then bring to a boil for about 5 mins while making the batter in the thermomix.

 

Add 100g of sugar to TM bowl, and grind (10sec, spd 9)

 

Add 300g of plain flour and 4 level tspns of baking powder.  Mix (15sec, spd 9)  Then setside the dry ingredients.

 

Add 30g of butter, 1 tspn of vanilla paste and 250g of full cream milk to TM bowl.  Heat gently till butter has melted and mixed with milk.  (3 min, 50 degrees, spd 1)

 

Add the reserved dry ingredients. Mix (8 secs, spd 4)

 

Remove heat from fruit in pan on stovetop, stir and then dollop large tablespoons of batter on top of the fruit.

 

Imediately place whole oven proof fry pan into oven and bake 175 degrees celcius at for around 15 to 20 minutes till the top is slightly browned.

 

Serve hot or cold with fresh whipped cream, icecream or custard.