Without a doubt, Apple Cobbler is my most favourite dessert. Warm, sweet, and sticky goodness—it’s the tender fresh apples and a crumbly top paired with the creamy cool ice cream that makes it perfect for autumn. There are plenty of easy recipes worthy of making, but I was looking for something special before posting it to this blog. Inspired by a version from Big Bears Wife, I took the task seriously. I will warn you now, this one became a lot of work as I’ve made it into a two part recipe.
The original recipe called for cans of pie filling (which I am sure would work just fine). But we spent the day in the orchard and needed to turn at least a few pounds of our haul into something awesome. We used a mix of Gravenstein (80%) and Granny Smith (20%). More Grannies would be more tart—your choice.
- 18 cups thinly sliced apples
- 3 tbsp lemon juice
- 3 1/2 cups white sugar
- 1 cup cornstarch
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 7 cups water
- In a large bowl, toss sliced apples with lemon juice and set aside.
- Pour water into a Dutch oven over medium heat. All together, add sugar, cornstarch, cinnamon, salt and nutmeg to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 10-12 minutes.
- Remove from heat and cool for 30 minutes.
This will make enough for 3 versions of the Cobbler recipe. Ladle into freezable containers, cool at room temperature for 90 minutes, and then freeze two thirds of the filling. Can be stored for up to 12 months. You can probably use it for pies, too, with sea salt caramel ice cream, …but I digress. Use the remaining third for the recipe.
Now it’s time to make the Awesome Apple Cobbler.
- 6 1/2 cups of your apple filling
- 2 eggs
- 10 oz sweetened condensed milk
- 1/4 cup butter, melted
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup firmly packed brown sugar
- 1/2 cup All Purpose Flour
- 1/2 cup cold butter, cut into cubes
- 1 cup chopped nuts (pecans, walnuts, …feel free to experiment)
- Pre-heat oven to 375F.
- Lightly butter a deep 9-inch square baking dish. (Or use a shallow 8 x 14.)
- Pour apple filling into baking dish to an even layer.
- In a bowl, beat eggs, condensed milk, melted butter, cinnamon and nutmeg. Pour mixture over apple filling.
- In a separate bowl, combine brown sugar and flour. Mix in the cubed cold butter and crumble with your fingers. Add nuts and mix together. Sprinkle evenly over the top of the cobbler.
- Bake 45 minutes. Remove from oven and let cool.
- Serve in bowls with a scoop of creamy vanilla ice cream.
This is a sweet, rich, creamy dessert with a hint of tartness from the fresh apples. Without a doubt, it’s the best version I’ve ever had. Using fresh apples, they still have a little bit of firmness, and the toasted crumble is buttery and rich. Warm, with the right ice cream, and you will eat way more than you should.
Photos: There is nothing like the smell of apples and cinnamon bubbling on the stove. This filling is deliciously rich. And then there’s the finished Awesome Apple Cobbler, in a bowl, with ice cream. Perfection.
Update: (October 1, 2012) Don’t worry about making too much. I know for a fact that leftover Awesome Apple Cobbler is almost as good as the first day. And it’s already made!