Method

• Preheat oven to 180°C fan-forced.
• Place red wine, cloves, star anise, cinnamon and orange zest into a small saucepan. Cook over high heat and simmer for 5 minutes to allow flavours to infuse and wine to slightly reduce. Add butter and caster sugar and bring to the boil, stirring until melted. Use a fork to remove star anise, cloves and zest.
• Put apples into a 10-cup-capacity (approximately 27cm round) roasting tray or baking dish. Pour mulled wine mixture over apples and stir to coat. Bake, uncovered, for 15 minutes.
• Remove cobbler mixture from the oven and stir in strawberries.
• Meanwhile, to make cobbler topping, put flour in a large bowl and add butter. Use your finger tips to rub butter into flour until it resembles coarse breadcrumbs. Stir in brown sugar. Make a well in the centre and add milk. Mix with a butter knife, using cutting action to combine, until the mixture forms a shaggy, loose dough.
• Use your hands to bring dough together into a ball. Turn out onto a lightly floured bench and knead briefly (about 30 seconds), then squash down into a disc, about 1.5cm thick.
• Use a large knife to cut dough into approximately 5cm squares. Place the cobbler squares on top of the fruit.
• Brush tops with milk. Sprinkle with coffee sugar and bake for 30-35 minutes, or until topping is golden and fruit filling is bubbling hot. Cool for 15 minutes, then serve dusted with icing sugar.