Jazz Apple and Blueberry Pandowdy
  • PREP TIME: 30 minutes
  • COOK TIME: 45 minutes
  • SERVES: 12

Ingredients

  • 10 Jazz apples peeled and cut into wedges
  • 250 g frozen blueberries (1 cup)
  • 250 g caster sugar (1¼ cups)
  • 300 g plain flour (2¼ cups)
  • 60 g icing sugar (½ cup)
  • 1 tsp natural vanilla extract
  • 1 lemon zest finely grated
  • 150 g unsalted butter diced
  • 120 g sour cream (½ cup)
  • cream to serve

Method

  1. Preheat oven to 190C.
  2. Combine the Jazz apples, blueberries, caster sugar and 40g (3 Tbsp) flour in a lightly-greased 25cm square casserole dish.
  3. Combine the remaining flour, icing sugar, vanilla, lemon zest and butter in the bowl of a food processor and pulse until a coarse crumb forms.
  4. Add the sour cream and pulse until combined.
  5. Press out to 4mm thick between two sheets of non-stick baking paper, then freeze for 10 minutes, until firm.
  6. Cut the pastry into even 6cm square-sized pieces and arrange these in an overlapping pattern on top of the Jazz apple mixture.
  7. Bake for 45 minutes, until the pastry is golden and crisp and the juice have begun to rise up from beneath.
  8. Serve warm with cream.

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