This recipe is contributed by Karla, author of KMKCreatives Kitchen.
I’ve been experimenting a lot lately with cobbler. And by experimenting I mean making mass quantities of this recipe and trying to figure out how I can consume it all without gaining weight. I haven’t quite figure it out yet, but what I have figured out it is that I have an immense weakness for this warm, buttery, melt in your mouth dessert. Superman has Kryptonite…I have cobbler.
I make so much of it that I swear my roommates have been secretly counting down the days until apples are out of season and I have to tuck this recipe away. Little do they know, I’ve got a secret. Other fruits work well in this recipe too. That’s right, when I’m done carting home bushels of apples, I’m going blueberry picking and when summer hits, you’ll find me soaking peaches in bourbon for a substitute too. I’ll never get sick of this recipe and if they don’t want to share…that’s just more cobbler for me.
Apple (or any fruit) Cobbler
8 apples, peeled and sliced, about 6 to 8 cups
3/4 cup sugar, plus more for dusting
2 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
16 tbsps (2 sticks) softened unsalted butter
3/4 cup heavy cream, plus more for brushing
- Heat the oven to 375 degrees F.
- In a large bowl add the apples, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg and mix well to coat the apples evenly. In a 10-inch cast iron skillet over medium-low heat, melt 4 tablespoons of butter. Add the apple mixture and gently cook until just heated through. Do not overcook! The apples will bake more with the dumplings so you don’t have to cook them all the way just yet. Remove from heat and set aside.
- Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut the remaining 1 1/2 sticks of butter into small pieces and add it to the flour mixture, cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Use enough of the 3/4 cup of cream to make the dough just come together and make sure to not overwork it. The dough should be manageable but slightly sticky.
- Drop the dough by tablespoonfuls over the warm apples. Gaps are fine as the dough will puff and spread as it bakes. Brush the top of the dumplings with the heavy cream and sprinkle with sugar.
- Place on a baking sheet to catch any drippings and cook for approximately 40 minutes or until the top is golden brown and the fruit is bubbly. This recipe works great with a wide variety of different fruits!
- Serve warm with a scoop of ice cream or a dollop of whipped cream.