I love cobblers... Preferably Apple or Blackberry... I have two recipes I use quite frequently, depending on mood. The Apple Cobbler is great hot or cold. I prefer my cobblers plain, not dressed up with Ice Cream. I think it ruins the cobblers topping. Who am I to judge, though. I may be one in a million who thinks like this.
The Blackberry Cobbler is a sick love affair. Its like an accident you just can't keep your eyes off of, you become the gawker. Only it is filling your mouth and belly. hehe... With the blackberry I cannot contain myself, who waits an hour to let it cool?! Are you kidding me? Yeah, not happening, not in my household. Steve often wonders how we manage to maintain our weight. LOL. I honestly have no clue, genetics?
In every recipe I use unsalted butter, you have the ability to control the amount of salt going in and it's fresher tasting.
Apple Cobbler
Filling:
6 Pink lady Apples or Braeburn Apples, peeled, cored and cut into 1in pcs
1/2 cup Sugar
2 t Lemon Juice
I Vanilla bean (the contents of) or 1 t Vanilla Extract
1 1/2 t Ground Cinnamon
1/2 t Ground Nutmeg
1/4 t Salt
Topping:
1/2 cup Unsalted Butter
1 cup firmly packed Dark Brown Sugar
1/4 t Salt
1 cup All Purpose Flour
1/3 cup Quaker Oatmeal
Preheat oven to 350*. Mix the apples, sugar, lemon, vanilla bean or extract, cinnamon, nutmeg and salt in a baking dish, mix well and set aside, I have an apple shaped one. Don't know the size but it fits rather nicely. I'll get back to you on that.
For the topping melt butter over low-med heat, remove from heat and stir in dark brown sugar, and salt. Add the flour and oatmeal and don't over mix - should still see some flour. Crumble the mixture over the apples. We live in a very humid area so it looks like a pliable cookie dough. Bake for about 55 min or until top is golden brown. Trust me, using a vanilla bean and fresh nutmeg is well worth it weight in gold. I love Pink Lady's they are not too sweet, but provide just the right amount of tartness. MacIntosh might work well too.
This recipe I received from my girlfriend Glory Rae - The most gracious host cooked for us on HER birthday. Got to love her, she is an amazing friend. One of those you thank to the ends of the earth for having in your life. She never forgets a birthday, to call or to write. Life is never too busy. I only wish we lived closer to one another! Well, she surprised me by mailing me this recipe.
As I was saying earlier, GR made us this dessert on her birthday. I kid you not, she substituted blueberries and strawberries or was it raspberries? I don't remember, I could not have enough of this dessert, she actually sent Steve, Elliott and I packing with the rest of it on our drive back into Anchorage, our 45 min drive back, there was none left. Now I have made this recipe in a two ways - equal parts blueberries, raspberries and blackberries and just as the recipe states with BLACKBERRIES. The results are consistently fabulous. This is a great dish to bring to a dinner part - understatedly elegant, to a BBQ great dish to top off with and to just eat all by yourself (I got it adjusted to make personal size cobblers in 8oz ramekins) Guilty pleasure by far.
She got this recipe courtesy Cuisine At Home. http://www.cuisineathome.com
Summer Blackberry Cobbler:
Toss together:
8 cups Blackberries
1 cup sugar
1/4 cup instant tapioca
Juice of half a lime
Pinch of salt
Combine; knead in:
1 cup All Purpose Flour
1 cup sweetened shredded coconut
3/4 cup Sugar
1/2 cup Pecan halves
1/2 t Baking powder
1/4 t salt
1/2 cup cold unsalted butter
Blend in top:
1 egg
Preheat oven to 375*
Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2qt baking dish.
Combine flour, coconut, sugar, pecans, baking powder, and salt in second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
Blend in the egg, then arrange topping over the berries in clumps covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on rack for at least 1 hour before serving.
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