APPLE COBBLER WITH OATMEAL
My grandmother's recipe that always has guests begging for thirds! It is easy to make and especially decadent if served with vanilla ice cream
Provided by Sashayy
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For best results with this recipe, use apples that hold their shape when baking and aren't too tart.
- Do not use Macintosh apples (too soft) or Red Delicious (too bland).
- I prefer Cortlands or Empires.
- Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.
- Use the regular baking feature.
- This recipe isn't good for microwave use.
- Peel and core the apples, then cut them into eighths or into large cubes.
- Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.
- Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
- In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
- (Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
- Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
- Pat the mixture down lightly so that it looks sort of like a crust.
- Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
- Remove from the oven and let cool for at least 10 minutes before serving.
- Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.
Nutrition Facts : Calories 497.3, Fat 16.3, SaturatedFat 3.3, Sodium 188, Carbohydrate 88.8, Fiber 6.5, Sugar 62.4, Protein 3.7
BRANDIED APPLE RINGS
This is a great way to preserve apples, with a sweet, subtle brandy flavor to it. They make an excellent pie filling! It should be enough to make three pies.
Provided by Shannon Kalista
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
- Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
- Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
- Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 22.6 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 21.1 g
LIAM'S FAMOUS APPLE COBBLER
My son came up with this recipe. It is good!
Provided by RTPLDAVIS
Categories Desserts Fruit Desserts Apple Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Mix apple slices and applesauce together in a bowl. Whisk 1/2 cup melted butter and eggs together in a separate bowl; pour into apple mixture. Stir in brown sugar until well incorporated. Pour apple mixture into prepared baking pan.
- Mix bread crumbs, 1/2 cup butter, white sugar, and vanilla extract together in a bowl; sprinkle over apple mixture.
- Bake in the preheated oven until apples are tender and topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 40.2 g, Cholesterol 101.9 mg, Fat 24.9 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 15.1 g, Sodium 282.7 mg, Sugar 29 g
BRANDIED APPLE COBBLER
Serve this delicious cobbler with a scoop of your favorite vanilla ice cream. From a March 1984 issue of Bon Appetit Bon Voyage section featuring the Oregon coast. The recipe comes from Janice Willinger, co-owner and chef at The Experience in Waldport, Oregon.
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Generously butter shallow 5-to 6-quart baking pan.
- Spread apple slices in bottom of pan; sprinkle with walnuts, raisins, currants and dates.
- Drizzle with 1/2 cup applejack or Calvados.
- Combine flour,sugar, baking powder and salt in large bowl.
- Cut in butter until mixture resembles coarse meal.
- Blend in half-and-half to form thick, smooth batter.
- Drop by heaping teaspoons on top of apple mixture to cover completely.
- Blend brown sugar, cornstarch, cinnamon, coriander, salt and nutmeg and sprinkle over batter.
- Bring apple cider to boil; gently pour over cobbler.
- Place cobbler on foil-lined baking sheet.
- Bake cobbler until tester inserted in center comes clean, 1 to 1 1/4 hours, depending on juiciness of apples.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 628.8, Fat 18.3, SaturatedFat 8.2, Cholesterol 33.4, Sodium 332.8, Carbohydrate 117, Fiber 5.3, Sugar 87.2, Protein 5.8
BRANDIED APPLE CHALLAH FRENCH TOAST
This elevated French toast recipe is heavy on the comfort. The key is to get as much caramelization as possible on the challah bread slices as they're cooking. Dusting them with confectioners' sugar before adding them to your heated pan, and in between flipping, will help you achieve this golden brown texture, which acts as a beautiful counter-balance to the saucy, sauteed apples that we spiked with honey and fresh lemon juice.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325˚ F. Line a large rimmed baking sheet with foil; set aside. Slice the challah into eight 3/4- to 1-inch-thick pieces. Whisk the eggs and half-and-half in a large shallow dish, then whisk in the granulated sugar, salt and vanilla until the sugar is dissolved and the custard is smooth. Put the confectioners' sugar in a fine-mesh strainer.
- Add 4 slices of bread to the custard and let soak, turning once, until saturated but not falling apart, 1 1/2 to 2 minutes. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the soaked bread, letting the excess custard drip off, then immediately dust with some of the confectioners' sugar. Cook until the bottom of the bread is golden, 2 to 3 minutes, then flip and dust with more confectioners' sugar. Continue to cook, flipping twice more and dusting with more confectioners' sugar each time, until both sides are browned and caramelized, about 5 more minutes; add 1/2 tablespoon more butter when the skillet is dry. Transfer to the baking sheet. Add 1 more tablespoon butter to the skillet and repeat with the remaining bread, custard and confectioners' sugar; add 1/2 tablespoon more butter to the skillet when needed. Transfer the baking sheet with all the French toast to the oven and bake until cooked through, about 10 minutes.
- Meanwhile, wipe out the skillet and add 4 tablespoons butter; increase the heat to medium high. Add the apples and cardamom and cook, stirring, until softened and lightly browned in spots, 3 to 4 minutes. Add the honey, lemon juice and 2 tablespoons water and continue to cook until the sauce has thickened slightly, 2 to 3 minutes. Add the brandy and carefully tilt the pan or use a long lighter to ignite. Cook until the apples are glazed and soft but not falling apart, 1 to 2 more minutes. Remove from the heat, add the remaining 1 tablespoon butter and swirl to melt and slightly thicken the sauce.
- Divide the French toast among plates. Spoon the apples and sauce on top.
APPLES, PRUNE, AND BRANDY CRISP
Categories Food Processor Fruit Dessert Bake Thanksgiving Dried Fruit Prune Apple Brandy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
- Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
- Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
- Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.
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