Wednesday, September 14, 2011

Fall Apples? Make Easy Cobbler!

Ok, it is mid-September and what does the start of Autumn mean?  Well, for one, it's APPLES.  Apples are starting to come out and I thought I would share my easy cobbler.  I have been told this dessert is the best cobbler they have had by many-a-soul.  We, as a family, always take the trek to Carter Mountain Orchard every fall to pick apples.  I like to go early to mid-October, though, so we have the best crops to choose from, but apples are going on sale now in the stores and I decided to go ahead and show you my cobbler recipe.




Want to plan your trip to Carter Mountain by which apples are available monthly?  Check out their availability chart here:  What's Ripe When?  (They have wine tasting and bottles of wine available for purchase.  Taste 'em, buy a bottle, and sip mountainside after you pick apples!  Right up my apple alley!)



Don't have the time to prepare fresh fruit cobbler?  No fear!  Grab three cans of your favorite pie filling at the grocery store and use that as the filling.  No biggie and tastes great!!!  Done it many, many times!!!  Just add your pie filling to your buttered dish and follow the directions for the topping below.  Shortcut recipe card is at the bottom, below the first ingredient list.

Ok, peel your apples and slice.  Get your slice sizes as close as you can to each other so they all cook evenly.  Once everything is sliced, add 4 TBSP. of granulated sugar and stir.  Cover bowl and refrigerate for as long as you can.  This will make a nice syrup from the natural sugars in the apples.  I divided mine into two bowls so I could get my hands in there and work them.


This is how I slice.  I cut straight down, around the core, and then slice.  Do it like you normally do.  I just think this is an easy way!



Take a stick and a half of unsalted butter and cut into pea-sized cubes.  Dip knife in hot water throughout process so your knife will slide through the butter more easily.  Add cubes to a bowl and put back in the fridge to chill until the LAST SECOND that you are ready to use them.


Ok, time to go ahead and mix your apple "spice."  Mix together brown sugar, cornstarch, flour, cinnamon, nutmeg, allspice, and salt in a separate bowl.


Sprinkle mixture over the apple slices and stir well to evenly coat all pieces.  Go ahead and just dump them in a well-buttered baking dish.  I use a deep dish.  Even the top out as well as you can.


Ok, take your cake mix and spread about 3/4 of the package over your apple filling.  Mash up any large clumps with your fingers.  Place your cold butter cubes on top of the cake mix, evenly spaced.  Put in a 375 degree oven for about 45 minutes or until the top is golden brown.  Don't worry if small bits lightly burn.  Those are just the tips that didn't have butter and can be easily picked off before serving.  This shows mine after I removed a few small spots.

Serve with vanilla ice cream.  Try it with a caramel sauce, too!

Recipe Card

8 small Granny Smith apples (green apples are the best for this. They stay firmer)...peeled, cored and sliced (if the apples are large, use 4-6)
4 TBSP. white sugar

1.5 sticks unsalted butter

1 1/4 c. light brown sugar
1 TBSP. cornstarch
2 TBSP. flour
2 TBSP. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1.5 tsp. salt

pat of butter to grease dish

1 box of white cake mix (white, white, white...not yellow, white) -- do not make the batter or anything.  Just use the mix.  Place the powder right on top.  Yep!

Vanilla Ice Cream

If you do the shortcut way:
3 cans of your favorite fruit pie filling (apple, peach, cherry, blueberry)
1.5 sticks of unsalted butter, cut into pea-sized cubes and COLD
1 extra pat of butter to grease dish
1 box white cake mix -- do not make the batter or anything.  Just use the mix.  Place the powder right on top.  Yep!