Apple and Raspberry Cobbler


500g Apples

200g Raspberries

55g Sunflower Spread

225g Self Raising Flower

25g Caster Sugar

100ml Semi Skimmed Milk


1 Rub sunflower spread into sugar and flour and add milk to make a scone mix, roll out and cut into scones


1 In a sauce pan add apples and raspberries and stew down
2 Pour into an oven proof dish
3 Top with scones and bake at 180 for 20 - 30 minutes until scones have cooked
4 Serve warm