<u><strong>Caramel Apple Cobbler</strong></u>
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt 1/4 teaspoon
- ground cinnamon 1 teaspoon (2g)
- for the apple filling:
- water 3/4 cup (180ml)
- granulated sugar 1/4 cup (50g)
- granulated sugar 2 tablespoons (25g)
- cornstarch 3 tablespoons (30g)
- water 3 tablespoons (45ml)
- 4 - 5 large baking apples of your choice *i use granny smith a
- white wine of choice or apple juice (6ounces)
- for the cobbler topping:
- bread flour 1 1/2 cups (195g)
- granulated sugar 2 tablespoons (28g)
- baking powder 1 tablespoon (14g)
- unsalted butter cold 2 tablespoons (28g)
- cream (heavy or light cream is fine) 1 cup (237ml)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 - 8ounce ramekins or 1 9" Cobbler (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
For the apple filling:Peel, Core and Slice apples to about â…›" thickBoil the first 3 ingredients togetherPrepare a slurry with the other sugar , cornstarch and waterAdd the slurry to the boiling mixture and whisk continuously while it thickens.Add the apples and stir to coat, then divide between the baking ramekinsAdd the splash of wine or juice to each ramekin (or to the entire pie dish if you are making a family style)Prepare the cobbler topping by combining the flour, salt, sugar and baking powder togetherAdd the diced or shaved cold butterWork the mixture through with your fingertips to a coarse meal consistencyAdd the heavy cream and combine gently to a fluffy doughDrop the cobbler topping onto the apples then sprinkle with *optional cinnamon sugarBake in a preheated 350°F oven for approximately 35 - 40 minutes or until the apple filling is bubbly and the cobbler is no longer raw when you lift a piece from the centerServe immediately with vanilla ice cream and caramel sauce
