Apple, blackberry & pecan cobbler





800g can sliced apples

2 cups frozen blackberries

¾ cup caster sugar

¼ cup breadcrumbs

2 cups self-raising flour

1 tsp ground ginger

finely grated zest of 2 oranges

1 cup pecans, chopped

125g unsalted butter, diced

1 cup buttermilk

¼ cup brown sugar

vanilla custard, to serve


1. Preheat oven to 180°C. Toss the apples, blackberries, ½ cup caster sugar and breadcrumbs in a large bowl, then arrange in the bottom of a Thermostone® 2L Round Pie Dish.

2. Mix the flour, pecans and ginger in a bowl with the remaining caster sugar, then add the butter and rub with fingertips to combine. Pour in the buttermilk, then stir to form a dough. Roll into 12 balls, flatten, then arrange on top. Scatter with brown sugar, then bake for 40-45 minutes, until browned and crisp.

Fast Ed’s Note: Apply Thermostone® lid to store leftovers for later. Pop open lid vent when microwave reheating.