APPLE AND RHUBARB COBBLER

20m prep 3h cook

Ingredients

• 800g Granny Smith apples, peeled, cored, chopped

• 1 bunch (about 650g) rhubarb, trimmed, chopped

• 2 tbsp caster sugar

• 1L (4 cups) warm water

• 150g (1 cup) self-raising four

• 155g (3/4 cup, frmly packed) brown sugar

• Large pinch of ground cinnamon

• 60g butter, chilled, chopped

• 1 egg, lightly whisked

• 2 tbsp milk

• Icing sugar, to dust

• Vanilla ice-cream, to serve

Method

1. Combine apple, rhubarb and sugar in a bowl.

Spoon into a 1.5L (6 cup) heatproof dish that fts

French Onion Cheese Puffs

20m prep

1h 10m cook

18 servings

Ingredients

6 servings

534 calories inside a 5L slow cooker. Place a wire trivet or rack in slow cooker. Add enough water to slow cooker to cover base, leaving top of rack exposed. Place dish on rack. Cook, covered, on High for 1 1/2 hours.

2. Sift the four, brown sugar and cinnamon into a large bowl. Use your fngertips to rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Whisk the egg and milk in a jug. Pour into the well and use a large metal spoon to gently stir until just combined.

3. Remove the lid from the slow cooker and gently stir the fruit mixture. Drop large spoonfuls of batter over the top of the fruit mixture (don’t worry if it’s not completely covered). Cook, covered, for a further 11 ⁄2 hours or until the topping is frm to touch and cooked through. Remove the dish from the slow cooker and dust with icing sugar. Serve with scoops of ice-cream.

• 35g sachet salt-reduced French onion soup mix

• 75g butter, chopped

• 150g (1 cup) plain four

• 3 eggs, lightly whisked

• 50g (1/2 cup) coarsely grated mozzarella cheese

• 25g (1/3 cup) fnely grated parmesan cheese

Method

1. Heat soup mix, butter and 185ml (3/4 cup) water in a saucepan over medium heat for 3-4 minutes or until butter melts and mixture just comes to the boil. Remove from heat.

2. Add four to butter mixture and use a wooden spoon to mix until well