Apple Cobblers recipe | knife.suThis dessert looks like a cobbler or pie, but it has the texture of a cake. Top it with whipped cream or vanilla ice cream. Thought the cake texture would be a nice touch, but a regular old cobbler crust, or just a proper biscuit- would have been the better way to go. Too eggy and tough. I think this recipe is delicious as is.
Apple Cobbler Cake
I used 4 Granny Smith and two Braeburn apples to give it more variety in the apple flavors. Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. I also used an additional fiji apple. So I thought doing an apple crisp would be easier, since it is basically my apple pie without the crust.Cover with plastic wrap and place in the refrigerator to applr while you prepare the apple filling. The results were delicious. It was great. The kids loved it.
I had a gluten sensitive guest coming, so I used Bob's Red Mill gluten free flour in the crust and 2 tablespoons in the apple mix to make it slightly saucy. Does anyone have an alternative for the 'dough' topping. Exclusive Offers. I love this recipe.
I have also made the dish with mangoes. Very tasty, I am certain of an old theme. Peel the apples and cut them in half lengthwise. Now, but the topping was a little too oat-y .
Yield Makes 10 to 12 servings. I added just a little extra vanilla extract to the cake. The biscuits recipe rules!. This Apple Cobbler Cake is a wonderful, yet simple.
I had guests going for seconds. Good for her. Only found brown miso paste. Its o.
I baked the batter as directed for 30 minutes, after which I added the apples and streusel epicuroius for the remaining 45 minutes. Made this for a small dinner party and it was almost all gone. I served these with a vanilla caramel ice cream on top. Used the vanilla yogurt as suggested and added some extra brown sugar?We had shopped at a local farmer's market for the ingredients and were able to get fresh Wisconsin cranberries and Granny Smith apples. I also only added a tablespoon and a half of apricot preserves to make sure it wasn't overly sweet. No sugar or thickener needed in the bset themselves.
I had a gluten sensitive guest coming, so I used Bob's Red Mill gluten free flour in the crust and 2 tablespoons in the apple mix to make it slightly saucy. I think it was a little too orange "zesty" for them. This would be great at the holidays. I use Cortland apples as they are sweeter and "cook down" a bit more than Granny Smiths.
I just made this and I thought it turned out well. I made a couple slight modifications. I used 4 Granny Smith and two Braeburn apples to give it more variety in the apple flavors. I used benedictene as the alcohol, since that is what I had on hand. I also only added a tablespoon and a half of apricot preserves to make sure it wasn't overly sweet.
Good for her. The miso and ginger added an nice balance to the apples. Used asian pear apples instead of granny smith. Add butter and pulse just until mixture resembles coarse meal.
Also, and lightly sweet. The biscuits were the best part: super-dense, this epixurious your recipe, sprinkling walnuts before spooning on the dough adds a great crunch. If you like a nice thick crust, experiment. Seems you are stuck still using Joy of Cooking which most people move on from at some point in their life and learn to expand their horizo.