JAZZ™ Apple and Blueberry Pandowdy

  • Servings

    12

  • Prepration Time

    30 mins

  • Cook Time

    45 mins

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

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

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