Apple Cobbler
- 5 – 6 cups sliced and peeled tart apples (I opted for granny smith)
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 2 tbsp Pamela’s Ultimate Baking Mix
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup warm water
- 1 tbsp melted butter
Cobbler Topping
- 1/2 cup Pamela’s Ultimate Baking Mix
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp butter
I absentmindedly purchased way too many green apples over a week ago and haven’t been around to eat them. Lucky for me, a “blizzard” has shut down the city, and I’ve been indoors for the last two days–thereby giving me time to throw together this apple cobbler.
First things first: Grease a 9×9 inch casserole pan. Preheat oven to 375 degrees Fahrenheit. Peel, core, and thinly slice all apples. Mix all ingredients except the apples together in a large bowl until thoroughly combined. Place in the casserole dish.
In a separate bowl, beat the egg until slightly bubbly. Next add all the dry ingredients. Melt the butter and add into the mixture. If you want to add a bit of crunch to the cobbler, you can add 1/4 – 1/2 cup of chopped walnuts to the mixture. Gently drizzle the mixture over the apples with a spoon or spatula. Bake for about 40 minutes or until the crust is golden brown.
Serve with ice cream or fresh whipped cream.
Serves 8-10
Your apple cobbler looks delightful & pretty too!
I love to use unrefined coconut blossom sugar & love to eat this with hot custard! MMMMMMM,…!
I’ve never used that type of sugar. Will have to look into where I can find it.
Here is more info about unrefined coconut blossom sugar.:
Coconut blossom sugar is an alternative sweetener. It is beet sugar free. It is also called Gula Java Brut. This is 100% unsweetened coconut blossom sugar. It is slighty brown in colour. It has a lower glycemix index then agave. It’s GI index is 35. Agave is 40. It also contains a lot of minerals and vitamins.
Gula Java is coconut blossom sugar from Java. Harvested by tappers high in the coconut trees, the sweet nectar from the coconut blossom is a cherished resource. Above the log fire, the nectar slowly changes into a delicious, unrefined rich sugar as it is gently stirred in the pan, allowing you to enjoy its sweetness and soft caramel flavour at any time of the day.
But it isn’t as sweet as normal sugar. It is great in cobbler’s, in crumbles, in cakes, in desserts, etc. You can also use it in savoury dishes.
I made a few recipes with it and I love it. It is also great in unsweetened yoghurt,… it adds a nice crunch. And here is a good link of 1 of my recipes with it:
http://sophiesfoodiefiles.wordpress.com/2010/10/15/sophies-healthy-gluten-free-and-sugar-free-banana-and-almond-butter-cake-with-dark-chocolate-chips/