Apple Cobbler Recipes

Steps:

• 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.
• Note: You will need approximately 8 to 10 apples total. .

Steps:

• Preheat oven to 375 degrees F.
• Lightly butter a 9 by 9-inch baking dish.
• In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.
• Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream.
• Add the cream and sugar to a medium bowl. Using a hand-held electric mixer, beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.

Steps:

• Put apples in the bottom of a lightly greased 8x8 inch baking dish.
• Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.
• Sprinkle topping over the apples.
• Pour melted butter over the entire dish.
• Bake 350 degrees for 30 minutes.
• Serve with vanilla ice cream and caramel sauce.

Steps:

• Preheat oven to 400 degrees F.
• Mix apples, sugar, spice and lemon together.
• Heat through (either in the microwave or in a sauce pan) until bubbly.
• Stir often.
• Cobblers mixture:.
• Sift all dry ingredients.
• Cut in butter until mixture resembles course crumbs.
• Mix milk and beaten egg.
• Add all at once to dry ingredients.
• Stir just to moisten.
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture.
• Bake for 20 minutes or until crust is browned.
• Serve warm with vanilla ice cream or heavy cream.

Steps:

• Heat oven to 400 degrees
• Combine apples, sugar and lemon juice. Dot with butter. Set aside.
• Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside.
• Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden.

Steps:

• For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
• For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
• Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.

Steps:

• For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
• Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Steps:

• Preheat the oven to 180 degrees Celsius.
• Grease a rectangular 9 X 13 inch cake pan (can be Pyrex).
• Thinly slice the apple quarters.
• Mix together in a bowl with the pecans, 1 cup of sugar, cinnamon and 2 tablespoons of flour.
• In a separate bowl or in the food processor, mix the remaining cup of sugar, flour, baking powder, salt, eggs, melted margarine and water to a sticky dough.
• Spread about 2/3 of the dough in the cake pan and press flat to cover the bottom.
• Cover this with the apple mixture, and then dot this with spoonfuls of the remaining dough.
• Sprinkle the 2 remaining tablespoons of brown sugar over the cobbler.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake an additional 30-40 minutes.
• May be served at room temperature, but really goes well served warm with some plain vanilla ice cream a la mode.

Steps:

• Preheat oven to 375 degrees. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup granulated sugar, brown sugar, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
• Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool 20 minutes on a wire rack before serving.

Steps:

• Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan with a thin layer of butter or a coating of nonstick spray, and scoop the filling into the pan.
• Prepare the cobbler: In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder and salt together to combine. Add the butter and toss well until each piece is coated fully with flour. Use your hands or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal; the butter should be almost completely worked into the flour.
• Make a well in the center of the bowl, then add the buttermilk, egg and vanilla. Use a fork or small whisk to first beat the egg lightly, then stir all the ingredients together until well combined.
• Using a spoon, drop the batter in large dollops all over the cobbler. (Most of the surface will be covered, but some of the filling should still be visible.) Generously sprinkle turbinado sugar over the surface.
• Transfer to the oven and bake until the filling is bubbly and the biscuit topping is golden brown, 40 to 45 minutes. Cool at least 10 minutes before serving warm.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt 1/2 cup butter in an 8-inch square baking dish in the preheated oven, 3 to 4 minutes. Remove from the oven and set aside. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt remaining 1/4 cup butter in a skillet over low heat. Add brown sugar and cinnamon; cook for 2 minutes. Stir in sliced apples and remove from heat.
• Mix flour, white sugar, and baking powder together in a medium bowl. Add milk and mix well. Pour batter into the baking dish with melted butter. Pour apples evenly into the dish. Do not stir.
• Bake in the preheated oven until golden brown, about 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as topping.
• Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture.
• Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees; spray 2 5-0z custard cups with non-stick cooking spray.
• Toss the apple with the cinnamon sugar, divide between the 2 custard cups and sprinkle each with 1 tablespoon water.
• In a small bowl, mix together the flour, oatmeal, baking powder, brown sugar and 1/2 teaspoon apple pie spice.
• Cut in the butter until crumbly.
• Sprinkle the crumb mixture over the apples and place in preheated oven.
• Bake for 35 minutes or until golden.
• Serve warm with vanilla ice cream, whipped cream or plain.

Steps:

• Heat oven to 400*. Coat a 2 quart baking dish with nonstick cooking spray.
• Heat apple juice in a medium size saucepan. Add raisins and cook 1 minute. Add apple pie filling and bring to a simmer. Stir in walnuts. Spoon filling into prepared baking dish.
• Beat egg with water. Unroll puff pastry on a lightly floured surface. Cut out 12 circles with a 2 inch cutter. Place circles over top of apple mixture and brush with egg-water wash. Sprinkle with sugar.
• Bake at 400* for 20 minutes, until pastry is browned. Remove from oven; cool slightly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.
• Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.
• Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.

Steps:

• Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes. Remove from heat and let macerate, covered, 30 minutes.
• Meanwhile, preheat oven to 425°F with rack in middle.
• While raisins macerate, peel and core apples, then cut into 1-inch pieces. Toss with lemon juice.
• Melt butter in skillet and sprinkle granulated sugar evenly over it. Add apples along with raisins and Calvados (skillet will be full). Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don't worry if juices color unevenly). Transfer skillet to oven and bake, uncovered, 20 minutes.
• Stir together flour, baking powder, and salt, then add 3/4 cup cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 6 times, then pat dough into an 8-inch round. Cut out as many rounds as possible with lightly floured cutter. Gather scraps and pat out, then cut out more rounds. (You will have about 12.)
• Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream. Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes. Cool in skillet 20 minutes before serving.