I haven't posted about any recipes at all this year or if I have they've been few and far between. I guess over the hot summer I'm just not cooking all that much or at least not making anything post worthy.
But today is different my friends. Today is about apple cobbler. My parents, especially my dad, likes pie and don't get me wrong I love pie too but I don't like making crust. My parents have that mastered but I don't make it often enough and I struggle. Besides, I don't like rolling out the dough either. So, I tend to gravitate more towards the cobbler dough. I use my Cuisinart, pulse, pulse, pulse and sprinkle it over fruit. Now, that's easy.
You can use whatever apples you have on hand. You can use all Jonathan, all Winesap or mix them. Just don't use a soft apple like a Golden Delicious. You'll wind up with mostly mush but feel free to add them into another apple. Today, I had Jonagolds and Golden Delicious. I also had about 12 cups of apples. I have to admit I don't measure how many cups of fruit I have, I just fill my container(s).
After peeling my apples and putting them into a large bowl, I added 2C of sugar, 3 teaspoons of Apple Pie Spice from King Arthur Flour and 1 teaspoon of Vietnamese Cinnamon also from KAF and Instant Clear Jell also from KAF. If you've never used any of these products, I would urge you to go buy them. Seriously.
Coat the apples with the sugar/spices mixture throughly and let sit at least a half hour. When you're ready to put it all together make the cobble dough. I use a Cuisinart Food processor to make every easy. Just add the flour, sugar, baking powder and salt in first and mix this together. Then add the vanilla and the butter (in chunks) and just pulse the mixture. It should look like sand or chunky sand when you get done.
Slowly add milk to the mixture. Try to stop before it comes together as a dough. It should still be crumbly. I probably over mixed mine a little. I had to break up the bigger chunks when spreading it over the top of the apples. By the way, this one recipe makes a lot for an 8x8" square pan. You could get away with only using half if you want less dough.
Remember to take the blade out before reaching your hand into the mixture!
Sprinkle the dough over the apples. You can either bake it or freeze it! I make some small pans and give them to my parents and elderly relatives. That way they can bake them whenever they want
I baked my 8x8 foil pan at 375 for 45 minutes on a foil covered cookie sheet with foil over the tope of the cobbler. You can take the foil off after 30 minutes so the top can brown. When the cobbler is done, the top should be golden brown and you should be able to see bubbles around the edges.
I made a bunch of blackberry cobblers about 2 years ago and this is the recipe I made however, I have no idea where I got the cobbler dough recipe from. It's just what I remember.
Cobbler Dough
1.5C AP Flour
1 Stick of Butter cubed
3/4C Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla Bean Paste (or Vanilla Extract)
1/4C Milk or Cream
Place the flour, sugar, baking powder and salt into a food processor and pulse a few times to mix. Add butter and pulse after each addition. Add vanilla. You should have something that looks sandy/chunky. Slowly add the milk and pulse. When the dough looks like it's clumping, you're done!
But today is different my friends. Today is about apple cobbler. My parents, especially my dad, likes pie and don't get me wrong I love pie too but I don't like making crust. My parents have that mastered but I don't make it often enough and I struggle. Besides, I don't like rolling out the dough either. So, I tend to gravitate more towards the cobbler dough. I use my Cuisinart, pulse, pulse, pulse and sprinkle it over fruit. Now, that's easy.
You can use whatever apples you have on hand. You can use all Jonathan, all Winesap or mix them. Just don't use a soft apple like a Golden Delicious. You'll wind up with mostly mush but feel free to add them into another apple. Today, I had Jonagolds and Golden Delicious. I also had about 12 cups of apples. I have to admit I don't measure how many cups of fruit I have, I just fill my container(s).
After peeling my apples and putting them into a large bowl, I added 2C of sugar, 3 teaspoons of Apple Pie Spice from King Arthur Flour and 1 teaspoon of Vietnamese Cinnamon also from KAF and Instant Clear Jell also from KAF. If you've never used any of these products, I would urge you to go buy them. Seriously.
Coat the apples with the sugar/spices mixture throughly and let sit at least a half hour. When you're ready to put it all together make the cobble dough. I use a Cuisinart Food processor to make every easy. Just add the flour, sugar, baking powder and salt in first and mix this together. Then add the vanilla and the butter (in chunks) and just pulse the mixture. It should look like sand or chunky sand when you get done.
Slowly add milk to the mixture. Try to stop before it comes together as a dough. It should still be crumbly. I probably over mixed mine a little. I had to break up the bigger chunks when spreading it over the top of the apples. By the way, this one recipe makes a lot for an 8x8" square pan. You could get away with only using half if you want less dough.
Remember to take the blade out before reaching your hand into the mixture!
Sprinkle the dough over the apples. You can either bake it or freeze it! I make some small pans and give them to my parents and elderly relatives. That way they can bake them whenever they want
I baked my 8x8 foil pan at 375 for 45 minutes on a foil covered cookie sheet with foil over the tope of the cobbler. You can take the foil off after 30 minutes so the top can brown. When the cobbler is done, the top should be golden brown and you should be able to see bubbles around the edges.
I made a bunch of blackberry cobblers about 2 years ago and this is the recipe I made however, I have no idea where I got the cobbler dough recipe from. It's just what I remember.
Cobbler Dough
1.5C AP Flour
1 Stick of Butter cubed
3/4C Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla Bean Paste (or Vanilla Extract)
1/4C Milk or Cream
Place the flour, sugar, baking powder and salt into a food processor and pulse a few times to mix. Add butter and pulse after each addition. Add vanilla. You should have something that looks sandy/chunky. Slowly add the milk and pulse. When the dough looks like it's clumping, you're done!
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