French Apple Cobbler - made November 22, 2014 from Puttin' on the Peach Tree, Junior League of Dekalb County, GA
I'm not entirely sure where I got this recipe or recipe book (booklet?) from. All I know is this recipe has been languishing along with dozens of others on my computer, waiting for me to forego pinterest and remember the good old days when I used to get my recipes from more traditional sources like cookbooks. Or random baking pamphlets.
I was in the mood for a warm apple cobbler topped with vanilla ice cream so I threw this together. I didn't go to all the trouble of the elaborate filling below. Instead, I sliced some apples and tossed them with cinnamon sugar. Mounded them into 3 small ramekins then dropped dollops of the batter over the filling and baked them.
This isn't a traditional cobbler like I've made before that had more of a streusel crumb topping. It's also not like a pie crust. Instead, it's more like a sweet biscuit dough, just a bit lighter in texture. I thought it was a trifle too sweet for me though. I also wasn't wild about the cobbler topping, aka biscuit dough. I'd prefer either a real pie crust or a crumb topping. Oh well, at least now I know. And I can move this file out of my "still need to make" folder.
Filling
5
cups tart apples, peeled and sliced
¾
cup sugar
2
tablespoons flour
½
teaspoon cinnamon
¼
teaspoon salt
1
teaspoon vanilla extract
¼
cup water
1
tablespoon margarine, softened
Batter
½
cup flour, sifted
½
cup sugar
½
teaspoon baking powder
¼
teaspoon salt
2
tablespoons soft butter
1
egg, slightly beaten
- Filling:
In a medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and
water. Turn into a 9-inch square pan. Dot apples with margarine.
- Batter:
Combine all batter ingredients. Beat with wooden spoon until
smooth. Drop batter in 9 portions on apples, spacing evenly. Batter
will spread during baking. Bake 35 to 40 minutes at 375 degrees F or
until apples are fork tender, and crust is golden brown.
Serve warm with ice cream.
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