Rustic Apple Ribbon Cobbler
By Jennifer Mudge
Rustic Apple Ribbon Cobbler
By Jennifer Mudge
Yield/Serves:
Makes 6 servings
- ¾ cup (3.4 ounces) all-purpose flour, divided
- 6 cups (2 pounds) Fuji apples, peeled and ribbonized
- 5 tablespoons granulated sugar, divided
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla bean paste
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup water
- 1 teaspoon baking powder
- 2 tablespoons cold unsalted butter, cut into small pieces
- ½ cup buttermilk
- Vanilla or caramel ice cream (optional)
Note: This recipe was tested in a 2.5-quart ceramic baker. Cooking times will vary depending on the type and size of the cooking vessel used.
Preheat oven to 375°F and position an oven rack in the center.
To prepare filling: In a large bowl use a whisk to combine ¼ cup flour, apples, 2 tablespoons of sugar, melted butter, vanilla, ¼ teaspoon salt, cinnamon and nutmeg. Spoon into 2.5 qt. round casserole and add the water.
To prepare topping: Combine remaining ½ cup flour, sugar, salt, and baking powder in a medium bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Add buttermilk and stir until just moist.
To assemble and bake: Use a tablespoon to drop the batter over apple mixture. Transfer to the oven to bake until bubbly and browned, about 1 hour if using a 2.5-quart ceramic casserole. If using a cake pan, less time will be required; check doneness after 20 minutes. Apples will be cooked through and the top a light, golden brown.
Serve warm with vanilla or caramel ice cream.
Preheat oven to 375°F and position an oven rack in the center.
To prepare filling: In a large bowl use a whisk to combine ¼ cup flour, apples, 2 tablespoons of sugar, melted butter, vanilla, ¼ teaspoon salt, cinnamon and nutmeg. Spoon into 2.5 qt. round casserole and add the water.
To prepare topping: Combine remaining ½ cup flour, sugar, salt, and baking powder in a medium bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Add buttermilk and stir until just moist.
To assemble and bake: Use a tablespoon to drop the batter over apple mixture. Transfer to the oven to bake until bubbly and browned, about 1 hour if using a 2.5-quart ceramic casserole. If using a cake pan, less time will be required; check doneness after 20 minutes. Apples will be cooked through and the top a light, golden brown.
Serve warm with vanilla or caramel ice cream.