100g unsalted butter, melted
1 ½ cups brown sugar, firmly packed
2 x 800g cans sliced apple pie fruit
Icing sugar mixture and thick vanilla custard, to serve
1kg box Laucke Country Women’s Scone Specialty Mix
½ cup brown sugar, firmly packed
¾ cup slivered almonds
2 teaspoons ground cinnamon
300ml carton pure cream
Grease a large, rectangular ovenproof dish (16-cup capacity).
Pour butter over the base of the prepared dish. Sprinkle with sugar. Spoon over apples.
To make the topping, place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir sugar, almonds, and cinnamon.
Make a well in the center. Add cream and ¼ cup of water. Using a flat-bladed knife, stir in a cutting motion until the dough just comes together. The dough should be slightly firm.
Dollop heaped tablespoons of topping over apples to cover.
Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until topping is golden brown and sounds hollow when lightly tapped. Remove.
Dust with sifted icing sugar. Serve hot cobbler with custard.