Saturday, May 9, 2009

Apple Cobbler


If I could have wheat, this is one of the first recipes I would make. It is warm and homey and delicious. I used it as a coffee cake, but it is a dessert. Our garden is starting to bloom in profusion.

Recipe: Apple Cobbler

5 cups thinly (not paper-thin) sliced, peeled tart apples, such as Cortland, Granny Smith, Jonathan or Rome Beauty
3/4 cup chopped pecans or walnuts
1/4 cup sugar
1/4 teaspoon ground coriander or cinnamon
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1 beaten egg
1/2 cup evaporated milk
1/3 cup butter, melted
Heavy cream

Preheat oven to 325ยบ F. Spread the sliced apples in a lightly greased 2-quart baking dish. Sprinkle the apples with 1/2 cup nuts, 1/4 cup sugar and the spice. 

In a medium bowl stir together the flour , 1/2 cup sugar and baking powder. In a small bowl, combine the egg, evaporated milk and melted butter. Stir the egg mixture into the dry ingredients until smooth and pour evenly over the apples. Sprinkle with the remaining nuts.

Bake for 50 to 55 minutes or until a toothpick or table knife inserted in center of cobbler comes out clean. Serve the cobbler warm, topped with lightly whipped cream (or, without).

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