Rustic Apple Ribbon Cobbler

By by Jennifer Mudge
Images
Rustic Apple Ribbon Cobbler
Serves
Makes 6 servings
Ingredients
  • ¾ cup (3.4 ounces) all-purpose flour, divided
  • 6 cups (2 pounds) Fuji apples, peeled and ribbonized
  • 5 tablespoons granulated sugar, divided
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup water
  • 1 teaspoon baking powder
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • ½ cup buttermilk
  • Vanilla or caramel ice cream (optional)


Procedure
Note: This recipe was tested in a 2.5-quart ceramic baker. Cooking times will vary depending on the type and size of the cooking vessel used.

Preheat oven to 375°F and position an oven rack in the center.

To prepare filling: In a large bowl use a whisk to combine ¼ cup flour, apples, 2 tablespoons of sugar, melted butter, vanilla, ¼ teaspoon salt, cinnamon and nutmeg. Spoon into 2.5 qt. round casserole and add the water.
To prepare topping: Combine remaining ½ cup flour, sugar, salt, and baking powder in a medium bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Add buttermilk and stir until just moist.

To assemble and bake: Use a tablespoon to drop the batter over apple mixture. Transfer to the oven to bake until bubbly and browned, about 1 hour if using a 2.5-quart ceramic casserole. If using a cake pan, less time will be required; check doneness after 20 minutes. Apples will be cooked through and the top a light, golden brown.

Serve warm with vanilla or caramel ice cream.

Rustic Apple Ribbon Cobbler

By by Jennifer Mudge
Serves
Makes 6 servings
Ingredients
  • ¾ cup (3.4 ounces) all-purpose flour, divided
  • 6 cups (2 pounds) Fuji apples, peeled and ribbonized
  • 5 tablespoons granulated sugar, divided
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup water
  • 1 teaspoon baking powder
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • ½ cup buttermilk
  • Vanilla or caramel ice cream (optional)


Procedure
Note: This recipe was tested in a 2.5-quart ceramic baker. Cooking times will vary depending on the type and size of the cooking vessel used.

Preheat oven to 375°F and position an oven rack in the center.

To prepare filling: In a large bowl use a whisk to combine ¼ cup flour, apples, 2 tablespoons of sugar, melted butter, vanilla, ¼ teaspoon salt, cinnamon and nutmeg. Spoon into 2.5 qt. round casserole and add the water.
To prepare topping: Combine remaining ½ cup flour, sugar, salt, and baking powder in a medium bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Add buttermilk and stir until just moist.

To assemble and bake: Use a tablespoon to drop the batter over apple mixture. Transfer to the oven to bake until bubbly and browned, about 1 hour if using a 2.5-quart ceramic casserole. If using a cake pan, less time will be required; check doneness after 20 minutes. Apples will be cooked through and the top a light, golden brown.

Serve warm with vanilla or caramel ice cream.