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 base of prepared dish. Sprinkle with sugar. Spoon over apples.
To make 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 centre. Add cream and ¼ cup water. Using a flat-bladed knife, stir in a cutting motion until dough just comes together. 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.