How to make a good apple cobbler?!
1/2 c. apple juice, divided
5 c. peeled, sliced apples
1/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Vegetable cooking spray
1/2 c. flour
2 tbsp. corn oil butter
1 to 2 tbsp. cold water
Combine cornstarch and 1/4 cup apple juice; set aside. Combine remaining 1/4 cup apple juice and next 5 ingredients in a heavy saucepan, bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.
Crust: Place flour in a small bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy duty plastic wrap into a 4 inch circle. Chill 15 minutes. Roll dough into 8 inch square; freeze 5 minutes. Remove top sheet of plastic wrap; cut dough into strips to fit baking dish. Arrange strips over apples in a lattice design. Bake at 425 degrees for 30 to 35 minutes or until cobbler is bubbly and crust is golden.
Answers: 1 tbsp. cornstarch
1/2 c. apple juice, divided
5 c. peeled, sliced apples
1/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Vegetable cooking spray
1/2 c. flour
2 tbsp. corn oil butter
1 to 2 tbsp. cold water
Combine cornstarch and 1/4 cup apple juice; set aside. Combine remaining 1/4 cup apple juice and next 5 ingredients in a heavy saucepan, bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.
Crust: Place flour in a small bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy duty plastic wrap into a 4 inch circle. Chill 15 minutes. Roll dough into 8 inch square; freeze 5 minutes. Remove top sheet of plastic wrap; cut dough into strips to fit baking dish. Arrange strips over apples in a lattice design. Bake at 425 degrees for 30 to 35 minutes or until cobbler is bubbly and crust is golden.
The trick is to use a good biscuit dough recipe for the crust. I don't have my recipe with me, but go to cooks.com. I've seen some good cobbler recipes there.
French Apple Cobbler
Serve with scoops of French vanilla ice cream
Estimated Times:
Preparation - 15 min | Cooking - 25 min | Yields - 6
Ingredients:
2 packages (12 ounces each) Classic Dishes Harvest Apples, defrosted*
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons butter or margarine, softened
1/2 teaspoon baking powder
1/8 teaspoon salt
Directions:
PREHEAT oven to 350° F.
PLACE Harvest Apples in 9-inch-square baking pan. Mix flour, sugar, egg, butter, baking powder and salt in medium bowl until blended.
DROP dough by heaping tablespoons over Harvest Apples.
BAKE for 25 to 30 minutes or until apples are tender and crust is golden brown.
*DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.
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Apple Cobbler
SERVINGS: 8
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced peeled tart apples (about 4 large)
1/3 cup orange juice
TOPPING:
1 cup all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup milk
Directions:
In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and orange juice; toss to coat. Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray.
For topping, combine the flour, 1/3 cup sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Drop eight mounds onto the apple mixture. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until a toothpick inserted into topping comes out clean. Serve warm if desired. Yield: 8 servings.
2 1/2 pounds Granny Smith apples
2 pounds Fuji apples
1 1/2 pounds Gala apples
3 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon grated lemon zest
1 (6-ounce) package sweetened, dried cranberries
1 large egg
1 egg yolk
1 teaspoon vanilla
1 (6-ounce) package sliced almonds
Note: You will need approximately 8 to 10 apples total.
Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.
Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.
Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.
Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.
Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.
Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.
Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.
Apple Cobbler
INGREDIENTS
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs
1 tablespoon vanilla extract
3 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
TOPPING:
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
DIRECTIONS
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.