Apple Cobbler

With fall comes all the pumpkin and apple recipes, and while this is one recipe I don’t really care for. It’s one my husband has always loved in fall, though he really prefers blueberry cobbler.

This one is still very good, and I don’t mind it when you add in some vanilla bean ice cream. Though these days it’s dairy free ice cream.

The trick I find to baking is to undercooked sweets a little bit, as while they’re cooling down the residual heat will continue to cook the inside of the desert until it’s cool. Kind of like under cooking chocolate chip cookies, so you get thay perfect color and softness of the cookies.

You can choose how you cut your apples too. Most of the time they’re sliced but you can totally dice them or chop them into more smaller and manageable bites for kids.

Apple Cobbler

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

• 5 Apples
• 1/2 c. Brown Sugar
• 2 tsp. Cinnamon
• 6 Tbsp. Butter
• 1 tsp. Pure Vanilla Extract
• 1 c. Flour
• 1/2 c. White Sugar
• 2 tsp. baking powder
• 1 c. Milk

Instructions

1. Preheat the oven to 350 degrees.
2. Wash, peel, and core the apples.
3. Cut the apples into medium thin slices, about 1 inch thick. Place in a large bowl.
4. Add the brown sugar and cinnamon to the apples and toss lightly to mix.
5. Put the stick of butter in a baking dish in place in the oven for about 3 minutes to melt; remove from the oven.
6. Mix together the flour, white sugar, baking powder, milk, and vanilla extract.
7. Pour the flour batter into the baking dish on top of the butter, then add the apple mixture.
8. Place the baking dish in the oven and bake 35-40 minutes, until brown.
9. Remove from the oven and let cool for about 20 minutes. Serve with ice cream.

Notes

I use a 2 1/2 quart oval dish for this cobbler. If you use a smaller pan, allow extra time in the oven.

You can cook this dish in a larger baking or pie dish, then serve it into smaller individual dishes.