Apple Cobbler, the new fashioned way! Preparing and partially cooking the delicious apple filling really speeds up the cooking time.
I often think of apple cobbler as a “winter dessert”, the kind of comforting end to a meal that’s like a warm hug that will get you through the day. Like a Sticky Toffee Pudding or a warm Rum & Raisin Bread Pudding, they do give a warm, fuzzy feeling of home, bringing back memories of Mom’s or Nan’s kitchen.
Apple cobbler falls firmly into that category for me and as this blog has attested over the tears, I have a great love for apple desserts. Apples are versatile and always available year round at a reasonable price, so big apple desserts like Apple Crumble are often on the menu at our house when we have big family dinners, sometimes with 16 or more people.
With softer fruits, like peaches, blueberries and strawberries, living the fruit to cook with the cobbler topping is often not a problem. Apples can be different though, especially with some of the firmer varieties like Granny Smith. I like those varieties in pies etc, but often they take longer to properly cook and also give off less juice to help form the cobbler sauce/filling base. That was the problem I was having with some older recipes that I tried; good..but could be better.
My solution, like in my son’s favourite Apple Pie Recipe, is to treat the filling separately, and get a head start on getting those apples properly cooked. Taking a few extra minutes to create the fruit filling means that it will go into the oven piping hot and will easily finish in the time it takes the cobbler top to bake.
This solution worked perfectly and once the filling base was ready, the finished apple cobbler was ready for the table in about a half hour. For a total time commitment of an hour including baking time, the fragrant scent of a warm apple cobbler wafting through your home and the promise of a delicious comfort food dessert at the end of supper, that’s a pretty good return on investment!
Like this Apple Cobbler recipe?
- 3 tbsp butter
- 5-6 cups apples peeled, cored and thickly sliced.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp corn starch
- 3/4 cup apple juice
- 1 ½ cups flour
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 1 ½ tsp baking powder
- 1/3 cup very cold butter cut in cubes
- 1 egg
- ½ cup milk
- 2 tsp vanilla extract
In a large sure pan or in a dutch oven, melt the butter and toss in the apple slices, lightly sautéing them until they are warmed through.
Add the sugar, vanilla and nutmeg cinnamon and toss together well.
Dissolve the corn starch in the apple juice.
Stir into the fruit mixture and then pour the fruit into a 9x13 inch baking pan.
Mix together the flour, sugar, cinnamon and baking powder.
Cut the butter in with a pastry blender or by pulsing it in a food processor until it resembles a coarse meal.
Beat together the egg, milk and vanilla extract.
Add to dry ingredients and mix together just until dough forms.
Drop the dough by heaping tablespoonfuls onto the hot apple filling to create 6 to 9 portions, depending on the size you wish to serve.
Bake in a 350 degree F oven for approximately 30 minutes or until the apples are bubbling at the center of the pan and the top of the cobbler is golden brown.
Serve with vanilla ice cream, whipped cream or thick cream.