Apple Cobbler Bars. A different kind of hand pie with a soft cobbler like crust and a delicious homemade apple pie filling. Perfect for summer picnics or packed lunches.
Apple Cobbler Bars
Originally published June 2013.
This idea sort of came from a farmers market bake sale I once attended while on vacation in the Northeast US quite a few years ago.
One lady was selling slices of her old family recipe for apple cobbler pie. The pie very much reminded me of the fruit squares that local bakeries sell here in Newfoundland.
These sort-of Newfoundland hand pies are a snack food commonly available here in various versions . The filling which, besides apple, can include lemon curd, raisin filling or apricot among others.
Granny smith apples, peeled and cored.
So, you can take this idea and run with it to create your own favorite version. I’m making a peach version when the best of the summer crop come in.
This is a great idea for summer picnics or make a terrific brunch item.
If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.
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Apple Cobbler Bars. A different kind of hand pie with a soft cobbler-like crust and a delicious homemade apple pie filling. Perfect for summer picnics or packed lunches.
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Apple Cobbler Bars
Apple Cobbler Bars. A different kind of hand pie with a soft cobbler like crust and a delicious homemade apple pie filling. Perfect for summer picnics or packed lunches.
Ingredients
For the Apple Filling
- 1 1/2 pounds firm apples (Granny Smith works well)
- 1/2 cup sugar
- 1/2 cups apple juice
- 1 /2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 3 rounded tablespoons corn starch
- 1/4 cup cold water
For the pastry
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2/3 cup cold butter cut in small cubes
- 1/2 cup milk
- 1 tsp vanilla
- 1 egg
For the egg wash
- 1 egg
- 2 tbsp water
Instructions
For the Apple Pie Filling
- Peel, core and cut the apples into thick wedges.
- In a large saucepan, bring to simmer with the sugar, apple juice and spices .
- Simmer for only a couple of minutes until they just begin to soften but are still firm. You don't want mushy apples at this point.
- Thicken the filling with a slurry made from mixing together the cornstarch and water.
- Add the slurry slowly stirring constantly.
- Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir.
- Remove from heat and cool completely.
For the Cobbler Pastry
- In a food processor pulse together the flour, sugar, baking powder and baking soda.
- (Or just whisk together in a bowl. A pastry cutter or just your fingers can be used later as noted below.)
- Pulse in the cold butter. Process until the mixture resembles fine crumbs.
- A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers.
- If using your fingers, chill the crumbs before adding the wet ingredients.
- Whisk together the milk vanilla and beaten egg.
- Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine.
To form and bake the cobbler bars
- Lightly grease a 9x13 inch baking pan (or half sized cookie sheet).
- Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan.
- Fill the bottom crust with the prepared cooled apple filling.
- Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling.
- I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.
- Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.
- Whisk together the egg and 2 tbsp water.
- Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it).
- With a small sharp knife, cut a few slits in the surface of the top pastry.
- Bake in a preheated 350 degree F oven for 35 - 45 minutes or until the top is evenly golden brown.
- Cool completely before cutting into large squares.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 312Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 59mgSodium 167mgCarbohydrates 48gFiber 2gSugar 24gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Valerie Coward
Wednesday 7th of December 2016
Do these freeze well? I love your recipes. It is so generous of you to share your gift.
Barry C. Parsons
Wednesday 14th of December 2016
I don't think I would freeze these due to the moisture content in the filling. Unless like me, you don't mind the pastry softening.
WizzyTheStick
Thursday 20th of June 2013
I love the presentation of this. it looks like it would be adaptable to other fruit fillings as well. Yum.