New Fashioned Apple Cobbler

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 1 min

6. 6

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 1 min

10. 10

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: Resting allows the filling to set slightly, making it easier to serve.