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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Serve this delicious cobbler with a scoop of your favorite vanilla ice cream. From a March 1984 issue of Bon Appetit Bon Voyage section featuring the Oregon coast. The recipe comes from Janice Willinger, co-owner and chef at The Experience in Waldport, Oregon. Ingredients:
8 cups granny smith apples or 8 cups rome apples, peeled, cored and thinly sliced |
3/4 cup walnuts, coarsely chopped |
1/2 cup golden raisin |
1/2 cup currants |
1/2 cup dates, chopped |
1/2 cup applejack or 1/2 cup calvados |
2 cups all-purpose flour |
1 1/2 cups sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, cut into small pieces, room temperature (1 stick) |
1 cup half-and-half |
1 1/2 cups light brown sugar, firmly packed |
2 tablespoons cornstarch |
1 teaspoon cinnamon |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon nutmeg, grated |
1 1/2 cups apple cider |
Directions:
1. Preheat oven to 350°F.
2. Generously butter shallow 5-to 6-quart baking pan.
3. Spread apple slices in bottom of pan; sprinkle with walnuts, raisins, currants and dates.
4. Drizzle with 1/2 cup applejack or Calvados.
5. Combine flour,sugar, baking powder and salt in large bowl.
6. Cut in butter until mixture resembles coarse meal.
7. Blend in half-and-half to form thick, smooth batter.
8. Drop by heaping teaspoons on top of apple mixture to cover completely.
9. Blend brown sugar, cornstarch, cinnamon, coriander, salt and nutmeg and sprinkle over batter.
10. Bring apple cider to boil; gently pour over cobbler.
11. Place cobbler on foil-lined baking sheet.
12. Bake cobbler until tester inserted in center comes clean, 1 to 1 1/4 hours, depending on juiciness of apples.
13. Cut into squares and serve warm or at room temperature.
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