A modest member of the large family of apple-based desserts, apple cobbler is a simplified version of a pie invented by American pioneers during the 19th century. The name cobbler was derived from the word cobbled, meaning roughly put together – apples on bottom, crust on top, or the other way around, depending on the recipe.
As a dessert which marks the end of summer and the beginning of autumn, apple cobbler is usually seasoned with cinnamon and served with a scoop of vanilla ice cream.
Preface and History
The apple cobbler, which relies more on flavour than on presentation, can be made using simple, inexpensive materials that can be found in almost any kitchen. This fruit delicacy is baked in a deep dish or, more traditionally, a cast-iron pan, and has crisp apples from the fall season, spiced with cinnamon and sugar, and a dough or batter prepared from flour, sugar, baking powder, salt, and either buttermilk or butter.
Making an apple cobbler can go one of two ways: either the apples, which have been sliced and spiced, are spread out in the bottom of a buttered baking dish, and then the dough or batter is poured on top, or the dough or batter is poured into the baking dish first, and then the apples are scattered on top.
Honey, molasses, allspice, nutmeg, shredded ginger, and even orange or lemon zest are just some of the many ways to season apples. Apples, particularly tart, firm-fleshed kinds like Granny Smith, might benefit from being pre-baked or even pre-cooked to soften their texture. Apple cobbler is best served hot, with a generous helping of vanilla ice cream.
Apples like Golden Delicious, Granny Smith, Honeycrisp, Rome, and Braeburn, which have crisp skins and tart, firm meat, are ideal for making an apple cobbler since they hold up nicely throughout baking without getting floury. The apples need to be peeled, cored, and cut into uniform cubes or slices. You may soften the apples by briefly boiling them with little sugar in a skillet or by baking them in a baking sheet for 10 minutes before spreading the dough on top, and a mixture of different apple varieties is encouraged.
Seasonings and other ingredients
Apples and cinnamon go together naturally, but you could also add other spices like ground nutmeg, ginger, allspice, or even pumpkin spice. To keep the apples from becoming brown, lemon juice is typically added; if you make the dough ahead of time, you may simply store the apples in an airtight container. Walnuts, hazelnuts, and pecan nuts provide texture and flavour and may be folded into the mixture or sprinkled on top.
Apple cobbler is often cooked in a deep dish, however it may overflow during the baking process. Place a shallow baking pan beneath the dish the cobbler is cooked in to help keep your oven clean.
Apple cobbler dough is made by first combining the dry ingredients and then using buttermilk to bring everything together. In order to prevent the dough from becoming tough and chewy, it is important to just mix it until the ingredients are coarsely incorporated.
If you choose for the one where the apples are at the bottom, use a big spoon to dollop dough clumps on top. Do not smooth it out; otherwise, the apples will be roasted rather than cooked because steam will escape through the little holes on top as they bake. Apples and cheddar cheese are a daring combination suggested by certain recipes.
Apple Cobbler, the Timeless Classic
This recipe for apple cobbler is based on one from the website of Taste of the South and was first featured in Southern Cast Iron, the magazine’s sister publication.
- The Classic Apple Cobbler, for 8 People 1/2 cup (115g) Unsalted Butter
- The equivalent of a third of a cup of sugar (around 130 grammes)
- 1/3 cup of light brown sugar (70g)
- Standard Flour: 1 Cup (120g)
- 1/2 teaspoon of baking powder
- One Half Teaspoon Salt
- Whole Buttermilk, 1 Cup (225g)
- vanilla extract, 1 teaspoon
- Almond essence, 14 teaspoon
- A large apple, such a Gala, cut to fill 3 cups (525 grammes)
- Cinnamon, ground, one teaspoon
- sugar crystals, as a finishing touch
- Reduce the butter to tiny cubes and place them in a cast-iron frying pan that is at least 10 inches (25 centimetres) in diameter.
- Put the skillet in the oven and heat it to 350 degrees Fahrenheit (180 degrees Celsius). Put the butter in the microwave and wait for it to melt. Don’t let the butter brown; instead, make sure it’s barely melted.
- Sugar, brown sugar, flour, baking powder, and salt should all be combined in a medium basin. The buttermilk, vanilla, and almond extract should be the next liquids you add. Rapidly mix the ingredients and pour the batter into the pan with the melted butter.
- Add some ground cinnamon to the apple slices. Bake for 30–35 minutes, or until the top is brown, and then top with apple slices.
- Sprinkle with confectioner’s sugar if desired.
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