Individual Apple Cobbler For 2 Recipes

Steps:

• Position an oven rack to the center of the oven and another in the top third of the oven (about 6-inches from the broiler) and preheat to 375 degrees F. Lightly butter 6 6-ounce ramekins.
• Stir together the oats, flour, brown sugar, walnuts and salt in a medium bowl. Work the butter into the oat mixture with your fingertips until it is in even pea-size pieces. Evenly divide the apples among the ramekins and top with the oat mixture.
• Transfer the ramekins to a baking sheet and bake on the middle oven rack until the fruit bubbles around the sides and the tops are golden, 30 to 35 minutes. Remove from the oven.
• Turn the oven to broil, put the baking sheet with the ramekins on the top oven rack and broil until golden brown, about 2 minutes. Let cool about 15 minutes before serving. Serve warm with whipped cream or ice cream.

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:

• Preheat the oven to 375˚ F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside.
• Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough.
• Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream.

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:

• Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
• Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
• Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.

Steps:

• Make filling:
• Divide butter between 2 (5- to 6-quart) wide heavy pots. Heat over moderately high heat until foam subsides, then sauté apples with sugar and zest, divided evenly between pots, stirring, until apples are slightly softened, about 5 minutes.
• Transfer apples with a slotted spoon to 2 (2 1/2- to 3-quart) buttered shallow baking dishes (2 inches deep).
• Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples.
• Make biscuit topping and bake cobbler:
• Preheat oven to 375deg;F.
• Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)
• Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Arrange rounds on top of apples about 1/2 inch apart.
• Stir together yolk and unchilled cream and brush on biscuits. Sprinkle sugar generously over biscuits.
• Bake cobblers in middle of oven until biscuits are golden and cooked through (lift one to check if underside is cooked), 35 to 45 minutes.

Steps:

• Heat oven to 400°F. Divide pie filling between 2 ungreased 10-ounce custard cups.
• Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
• Bake 15 to 18 minutes or until topping is light brown.

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:

• 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 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan.
• Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan.
• Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water.
• Bake in the preheated oven until golden brown, about 45 minutes.

Steps:

• Melt butter in a small casserole dish.
• Mix sugar, flour, baking powder, salt, and milk together and pour into casserole.
• Sprinkle apples on top mixed with optional cinnamon sugar.
• Bake at 350 degrees Fahrenheit for about 35-45 minutes or until golden brown.

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:

• Place apple in a small greased baking dish. In a small bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over apple. Bake, uncovered, at 375° for 30-35 minutes or until apple is tender. Serve warm with cream or ice cream if desired.

Steps:

• Gently toss the apples, brown sugar, lemon juice, and cinnamon. Divide between two greased 10 oz custard cups or four 5 oz ramikens.
• In a bowl combine flour, sugar, and baking powder; stir in milk and butter - just until moistened. Spoon over apples.
• Sprinkle with sugar and cinnamon, if desired for a whole different look and slightly sweet flavor.
• Bake at 400 degrees for 20 min or until the top is goldern brown. Serve with cream if desired.

Steps:

• In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with cooking spray. , In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired.

Steps:

• Gently toss the apples, brown sugar, lemon juice and cinnamon. Divide between two ungreased 10-oz. custard cups. , In a bowl, combine the flour, sugar and baking powder; stir in milk and butter just until moistened. Spoon over apples. Bake at 400° for 20 minutes or until top is golden. Serve warm with cream if desired.