Apple Cobbler

During the week, two regular customers came into our family restaurant and inspired me with their best pie stories. Me, being a foodie that I am, made them describe every single excruciating detail from taste to color and smell. I can’t help it! If two men in their 60s can remember something they ate as a child and it makes them happy thinking about it NOW, I’m gonna want to know all about it. My friend Darrell, who grew up in California and Oregon reminisced his mother’s rhubarb pie. Richard,  another regular, was nostalgic about his  best friend’s aunt’s lemon meringue pie. One thing led to another, we’re gathered around a table, whispering baking secrets and where to find the best pies in this darn big city.

Sure every diner and grocery store makes a descent version of a pie or cobbler but you have to admit, nothing beats a home made crust or steaming fresh fruit filling. You know that feeling you get when you pull a hot pie or cobbler out of the oven and it’s overwhelmingly fragrant and there’s steam rolling out and it wants to cling on to your apron and face? Nothing like it. A hot cake or souffle doesn’t even compare. Every time I roll out a fresh crust or prepare baked fruit, I know someone special is going to eat it with me and that is worth the labor alone. For the record, food was made to be relational. Wine too but we’ll save that for another post.

So, Friday evening I decided to make an apple cobbler. Random question watch out. Why is it that, in the South, apple cobbler is so uncommon compared to peach or cherry? I’m not complaining, just trying to satisfy my curiosity. The apple cobbler was so much fun to make. I really got a kick out of packing the loose crumbs on the apple arrangement and watching the crust crack like San Andreas fault line when finished. The final product was as dramatic as it was delicious. The recipe was inspired by a Land o’ Lakes recipe but I had to alter it because the original recipe was sickeningly sweet and could’ve used more cinnamon. So, here’s to you and your favorite pie stories, you know we all have them.

  • 8 large Granny Smith apples thinly sliced
  • 3/4 cup sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup butter, melted
  1. Preheat oven to 350 degrees. Place apples in a 13×9-in baking pan or tart pan.
  2. Stir together 3/4 cup sugar and 1 teaspoon cinnamon in small bowl and sprinkle over apples.
  3. Combine remaining 1/2 teaspoon cinnamon, flour, sugar, eggs, baking powder, and salt in large bowl. Beat at medium speed until mixture becomes course crumbs.
  4.  Sprinkle over apples and drizzle melted butter on top. Bake 45-55 minutes until golden brown. TA DAAAAA.
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