Saturday, November 6, 2010

Apple Cobbler - and what NOT to do

Oops!
Mikey requested this for dessert tonight. Well, he's actually been requesting it for awhile. I just couldn't find a recipe I was happy with so decided to modify my peach cobbler recipe to work with apples.

I mixed everything up, threw it in the oven then started writing this post. I realized I omitted a very important ingredient. (Yes, that's what I get for trying to use my memory and being in a hurry!)


For the batter:
1/2 cup milk
1/2 cup sugar
1/2 cup flour
1 tsp baking powder (this is what I forgot)
pinch of salt
Whisk all ingredients together. The mixture will be thin.

Preheat oven to 350F.
Melt 1/4 cup butter in an 8 inch square pan.
Pour batter over butter.

I used a 16 ounce jar of apple pie filling that I canned earlier this year and put it in a bowl. I added 1/2 cup of water to thin it out. For me this eliminated the steps of adding spices and cornstarch. I would use the same 1/2 cup water with store bought apple pie filling also.

This is before the water thinned it out.

Spoon the fruit over the batter.

Sprinkle about a teaspoon of cinnamon sugar mix over the fruit.

Bake for 1 hour.

And this is what happens without baking powder:

The baking powder is what makes the crust rise around the fruit. I ended up with a crust on the bottom that is very chewy. The flavor of the cobbler is wonderful though.

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