New Fashioned Apple Cobbler

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and lightly grease an 20cm (8-inch) square baking dish.

   Ca. 2 min.

2. 2

   In a small bowl, whisk together the cornstarch and the apple juice designated for the slurry until no lumps remain. Set aside.

   Ca. 1 min.

   Kokkens note: Making the slurry first allows the cornstarch to fully dissolve, preventing lumps in your filling.

3. 3

   In a medium saucepan, combine the sliced apples, the apple juice for the filling, brown sugar, cinnamon, nutmeg, and cloves.

   Ca. 2 min.

4. 4

   Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the apples just begin to soften.

   Ca. 7 min.

   Kokkens note: Don't overcook the apples at this stage; they will continue to cook in the oven.

5. 5

   Give the cornstarch slurry a quick re-whisk, then pour it into the simmering apple mixture.

   Ca. 1 min.

6. 6

   Continue to cook, stirring constantly, for 1-2 minutes until the filling thickens and becomes glossy.

   Ca. 2 min.

   Kokkens note: Constant stirring is key here to prevent the bottom from scorching as it thickens.

7. 7

   Pour the thickened apple filling into the prepared baking dish and spread it into an even layer.

   Ca. 1 min.

8. 8

   In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the topping.

   Ca. 1 min.

9. 9

   Pour the vegetable oil and cold water over the dry ingredients.

   Ca. 1 min.

10. 10

    Use a fork to mix just until a shaggy, crumbly dough forms. Do not overmix.

    Ca. 2 min.

    Kokkens note: Overmixing will develop the gluten and make the topping tough instead of tender.

11. 11

    Drop spoonfuls of the topping dough evenly over the hot apple filling, leaving some space between them.

    Ca. 2 min.

    Kokkens note: The gaps allow steam to escape and ensure the topping cooks through properly.

12. 12

    Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly around the edges.

    Ca. 25 min.

13. 13

    Carefully remove the cobbler from the oven and let it rest on a wire rack for at least 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: Resting allows the filling to set slightly, making it easier to serve.