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Add new recipeApple Cobbler
Author: Judith Buckingham
Description:
Judith Buckingham, the former owner of A Fabulous Feast in Reno submitted this recipe to our Apple of My Pie contest. You can still submit your recipe for Incline's best apple pie. The contest ends at 12 a.m. Friday.
This cobbler resembles a French Clafouti. The amount of sugar in the batter creates an unusually chewy-textured, delicious pastry. Serves 8.
This cobbler resembles a French Clafouti. The amount of sugar in the batter creates an unusually chewy-textured, delicious pastry. Serves 8.
Ingredients description
- 5 lg. Pippin or Granny Smith green apples peeled and thinly sliced
- 1⁄2 lemon juiced
- 1 cup currants
- 1/8 cup Calvados or brandy (optional but wonderful)
- 2 1⁄4 cups sugar (separated)
- 3 Tablespoons. Cinnamon or more
- 3⁄4 cup (1 1⁄2 sticks) butter melted and cooled to room temperature
- 1 1⁄2 cups flour
- 1 1⁄2 tsp. baking powder
- 1 Cup plus 2 Tablespoons Milk
Preparation
1. Adjust rack to the middle of the oven and heat to 375 degrees. Prepare apples slicing thinly and place into a large bowl. Mix with 3/4 cup sugar and cinnamon. Toss well.
2. Warm the Calvados or brandy. Stir in currants and let stand and rehydrate.
3. Generously coat the sides and bottom of a 9 x 13 baking dish with butter. Pour any remaining butter into the bottom of the dish.
4. Sift remaining sugar and dry ingredients into a mixing bowl. Beat in the milk until a smooth, rather wet batter is formed. Pour the batter into the butter-coated dish. Stir Calvados/brandy soaked currants into apples and arrange over the bottom, pouring any juices over the top. Note: The batter will rise and “creep” up around the apples.
6. Bake cobbler 35-45 minutes or until the top is a deep golden brown.
7. Serve with soft vanilla ice cream or sweetened whipped cream.
2. Warm the Calvados or brandy. Stir in currants and let stand and rehydrate.
3. Generously coat the sides and bottom of a 9 x 13 baking dish with butter. Pour any remaining butter into the bottom of the dish.
4. Sift remaining sugar and dry ingredients into a mixing bowl. Beat in the milk until a smooth, rather wet batter is formed. Pour the batter into the butter-coated dish. Stir Calvados/brandy soaked currants into apples and arrange over the bottom, pouring any juices over the top. Note: The batter will rise and “creep” up around the apples.
6. Bake cobbler 35-45 minutes or until the top is a deep golden brown.
7. Serve with soft vanilla ice cream or sweetened whipped cream.
Notes
Show or close the recipe details viewPreparation time:
5 min
Difficulty:
Normal
Portions:
1 portion
Amount:
Country/Region:
Costs per portion:
Vegetarian:
No
Dietary:
No
Last Updated:
Wed 7 Jul 08:39:37 2010
viewed:
407
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