½ cup brown sugar
1 teaspoon mixed spice
2 teaspoons cornflour
1 cup flour pinch salt
½ cup caster sugar
2 teaspoons baking powder
100 grams butter, diced and chilled
1 egg yolk
⅓ cup buttermilk
2 tablespoons slivered almonds
2 tablespoons demerara sugar
Preheat the oven to 180°C.
Cut a small cross in the base of each tamarillo. Blanch in boiling water for 20 seconds or until the skin peels away easily. Don’t leave them in the water too long or the flesh will start to go mushy. Lift out with a slotted spoon and refresh in cold water.
Peel and cut off the stems. Slice thickly and place in a large bowl.
Peel and core the apples, cut into thin wedges and add to the tamarillos. Stir in the brown sugar and mixed spice. Leave for 30 minutes.
Sprinkle over the cornflour and stir to combine. Tip the mixture into a 30 cm baking dish.
Cobbler: Put the flour, salt, caster sugar and the baking powder in a food processor and pulse to combine. Add the butter and pulse to coarse crumbs.
Combine the egg yolk and buttermilk, add to the flour and pulse until it just starts coming together. The mixture should be quite lumpy and sticky.
Dollop spoonfuls of the dough over the fruit. Scatter the almonds and sugar on top. Bake for about 40 minutes or until the topping is golden and cooked. Serve with whipped cream.