Messin with Perfection Best Apple Cobbler
I’ve made and eaten a number of versions of cobbler, This one is by far the best I’ve had, or made.
Cobbler has never been very high on my list of desserts. I’ve just never cared for the biscuit and fruit thing. I’ve made a few that were still pretty good in my book, like the mixed berry cobbler I made back in the summer. But the topping was still more bisuit’y than I care for.
Well, hold on to your spoon, cuz this one is ….in the words of my daughter, “Dayumm”.
The top is really more like a cookie, which you MUST make sure you bake well. I have had/made this with several different fruits and it is just amazing and versatile for whatever fruit you have on hand. Obviously, you would just change the fruit mixture a little compelement the fuit you are using. It has two stages to the cooking but it is not difficult at all. This was the first time I had made it with apples and I was blown away at how well this went together. AND I changed it up a bit based on what I had on hand, and what my husband and I like. I say the TINIEST PINCH of clove, and I mean it. I don’t like cloves as a rule, but the tiny bit in here is good. My husband likes cloves but he still didn’t like any more that this very tiny pinch – we are talking 20-25 or so little grains.
So grab up those fresh apples, freeze them for later ‘cuz you can make this anytime. It is amazing with ice cream, but just as good on it’s own. I made this with more fruit than the original recipe called for, but apples shrink quite a bit, and you can adjust any of that to suit your tastes. Just be sure you try it – you will NOT be disappointed.
- • Fruit:
- • 5-6 cups peeled, cored, and sliced apples. We like a mix best, this was Granny Smith's, northern spies, and Jonathons.
- • ½ - ¾ cup sugar, depending on how sweet you like it and how tart the apples are
- • 1 - 1½ teaspoons cinnamon
- • 2 teaspoons cornstarch
- • 1 teaspoon vanilla
- • 2 Tablespoons brandy - I used a maple liqueur called Sapling (OMG!! delish)
- • 2 Tablespoons water (I always use orange juice)
- • TINIEST PINCH of clove
- TOPPING:
- • ½ cup or 1 stick butter, softened
- • ½ cup sugar
- • pinch salt
- • 1 teaspoon vanilla
- • 1 egg yolk
- • ½ cup flour
- • ½ teaspoon baking powder
- 1. Preheat oven to 400°F. Mix all Fruit ingredients in a 9-10 inch pie plate. Bake for 20 minutes.
- 2. While fruit is baking, mix the butter, sugar, salt and vanilla. Add egg yolk and mix. Add flour and baking powder and mix just until smooth.
- 3. After the 20 minutes, remove the fruit from the oven and stir. Drop the topping by small spoons full all over the top of the fruit. It will spread during baking. Lower the oven temperature to 375°F.
- 4. Return cobbler to the oven and bake an additional 45 - 50 minutes. MAKE SURE the topping is SIGNIFICANTLY DARK. It could even take on a SLIGHTLY scorched look at the edge. Believe me, it is easy to under cook that topping. MAKE IT DARK. Depending on your oven, it may take longer than 50 minutes.
- Preheat oven to 400°F. Mix all Fruit ingredients in a 9-10 inch pie plate. Bake for 20 minutes.
- While fruit is baking, mix the butter, sugar, salt and vanilla. Add egg yolk and mix. Add flour and baking powder and mix just until smooth.
- After the 20 minutes, remove the fruit from the oven and stir. Drop the topping by small spoons full all over the top of the fruit. It will spread during baking. Lower the oven temperature to 375°F.
- Return cobbler to the oven and bake an additional 45 - 50 minutes. MAKE SURE the topping is SIGNIFICANTLY DARK. It could even take on a SLIGHTLY scorched look at the edge. Believe me, it is easy to under cook that topping. MAKE IT DARK. Depending on your oven, it may take longer than 50 minutes.