Apple Cobbler
Many kinds of fruit can be used in a cobbler, but apples are perfect for fall and winter. This is a very simple dessert you can prepare in advance and pop in the oven just before guests arrive.
December 1, 2009
Serves 6 to 8
What You Need For The Filling:
- 5 cups tart apples (such as granny smith), peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons unbleached, all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
What You Need For The Cobbler Biscuit Dough:
- 1-1/3 cups unbleached, all-purpose flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons non-hydrogenated margarine, melted
- 1/2 cup soymilk
- 1 to 2 tablespoons soymilk or non-hydrogenated margarine, melted
- 1 tablespoon sugar
What you do:
- Preheat oven to 375 degrees. Set out an ungreased 9-inch-square baking pan that is at least two inches deep.
- In a large bowl, combine apples with the sugar, flour, cinnamon, salt, vanilla, and water. Spread evenly in the prepared baking dish and set aside.
- To prepare the cobbler dough, combine the flour, 2 tablespoons sugar, baking powder, and salt. Add the 5 tablespoons margarine and 1/2 cup soymilk. Stir until you form a light, sticky dough.
- Using a tablespoon, scoop the dough over the fruit. Either leave the biscuit in shapeless mounds or spread it out evenly over the fruit. Brush the dough with the remaining soymilk or margarine and sprinkle with remaining sugar. Bake for about 35 to 40 minutes, or until the cobbler is golden brown and the juices have thickened slightly. Let cool for 15 minutes before serving.
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