A recipe from Kathy Snowball

Ingredients

• 1 ½ cups sugar
• 2 cups water
• 1 vanilla bean, split lengthways
• 1 cinnamon stick
• Juice and thinly sliced peel 1 small lemon
• 2 quince, peeled, cored, cut into wedges
• 4 granny smith apples, peeled, cored, cut into wedges
• 300ml thick cream
• 1 t vanilla extract
• ¼ t ground cinnamon

Cobbler

• 1 cup SR flour
• ¼ cup caster sugar
• 100g butter chopped
• 1/3 cup buttermilk
• 1 t vanilla extract
• ¼ cup shredded coconut
• ¼ cup rolled oats

Method

Combine sugar, water, vanilla bean, cinnamon stick, juice and rind in a heavy based pan and bring to the boil.

Add quince, cover, transfer to oven and bake at 100C for three hours or until quince is just tender. Remove from oven, using a slotted spoon transfer quince to a six cup capacity ovenproof dish. Add apples to poaching liquid and cook over low heat 5-10 minutes or until just tender. Discard vanilla bean, cinnamon stick and lemon rind. Using a slotted spoon, add apples to quince and drizzle with a little of the poaching liquid.

Combine flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs, add buttermilk and vanilla and pulse until combined. Transfer to a bowl and gently rub in coconut and oats. Place cobble mixture over fruit mixture and bake at 180C for 30 minutes.

Whisk cream, vanilla and cinnamon until soft peaks are formed. Serve warm cobbler with cream.