apple, raspberry and mixed seed cobbler

  • 3 Granny Smith (green) apples, cored and thinly sliced
  • ⅓ cup (115g) honey
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon vanilla extract
  • ½ cup (80g) frozen raspberries, thawed
  • 1 tablespoon golden linseeds (flaxseeds)
  • ¼ cup (40g) sunflower seeds
  • ¼ cup (40g) pepitas (pumpkin seeds)
  • ¼ cup (20g) rolled oats
  • 1 cup (130g) white spelt flour
  • 3 teaspoons baking powder
  • ¼ cup (35g) coarsely chopped macadamias
  • ⅓ cup (75g) raw caster (superfine) sugar
  • 50g cold unsalted butter, chopped
  • ½ cup (125ml) buttermilk 
  1. Preheat oven to 180°C (350°F). Place the apple, honey, lemon rind, vanilla and raspberries in a medium bowl and mix to combine. Divide the apple mixture between 2 x 18cm skillets. Place the linseeds, sunflower seeds, pepitas and oats in a small bowl and mix to combine. Reserve 2 tablespoons. 
  2. Place the seed mixture, flour, baking powder, macadamia, sugar and butter in a medium bowl and rub together with your fingers to combine. Add the buttermilk and mix until just combined. Spoon the topping over the apple mixture and sprinkle with the reserved seed mixture. Place on a baking tray and cook for 40 minutes or until golden and cooked through. Serve. Serves 4
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