City Palate

The Harvest Issue - September October 2017

Apple Cobbler
Apple Cobbler.html

Apple Cobbler

Sept/Oct 2012

From Ian Kennedy, chef de cuisine, Selkirk Grille at Heritage Park: Check out Apple Daze at Heritage Park where this dessert will be featured on the Selkirk menu, September 15 and 16. Also, there will be apple cooking demonstrations using recipes from the 1880s and 1910. Fun!

Apples:

1 c. brown sugar

1/2 t. allspice

1 T. cinnamon

6 apples, cored, peeled and sliced

1 c. apple juice

1/4 c. water

2 T. corn starch

Mix sugar, allspice and cinnamon. Toss with the apples, then add the apple juice. Let apples macerate for 45 minutes, then drain off the juice and reserve. Whisk the water and corn starch together and reserve.

Crust:

1-1/2 c. flour

1/2 t. salt

1/2 T. baking powder

1 T. sugar

1/4 c. cold butter, diced

scant 1/2 c. milk

Mix all the dry ingredients in a mixing bowl, then cut in the butter. Slowly mix in the milk, but stop before it turns into a dough. The crust mixture should be somewhat dry. Grease an 8-inch square baking pan and loosely spread the crust mixture into the pan.

Topping:

2/3 c. flour

1 c. brown sugar

1-1/2 c. rolled oats

1/2 c. butter, melted

1 T. cinnamon

Mix all ingredients together and reserve.

To assemble: Preheat the oven to 325°F. Bring the apple juices to a boil and whisk in the water and cornstarch mixture. Cook, whisking, until thickened. Mix the thickened juice with the apple slices, then layer the slices on the crust. Spread the topping evenly over the apples. Bake the cobbler for 45 minutes, then serve it warm with vanilla gelato. Serves 6.


Desserts