Doughy Apple Cobbler

January 27, 2009 § 1 Comment


This recipe is adapted from this wonderful blog, Baking and Books.  Ari has gorgeous photographs and fabulous baking recipes on her site — please check it out!

Ingredients for Apple Mixture:
6 cups sliced, cored and peeled Granny Smith apples (approx. 5 large apples)
1 cup turbinado sugar
1 tablespoon whole-wheat flour
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Ingredients for dough:
2 cups white flour
3 teaspoons aluminum-free baking powder
4 tablespoons turbinado sugar
1 stick butter, chilled
1/2 cup milk (or milk alternative)
2 eggs


1.  Peel, core and slice each apple into 6-8 medium-sized slices.  Place in a pot with “apple mixture” ingredients.  Cook on a medium heat for about 10 minutes, until softened.  They should be only a tad al dente; it will cook a little more in the oven.

2.   Preheat oven to 400 degrees.  Once apples are cooked, transfer apples and juices into a pie pan.  Set aside.

3.  In a Cuisinart or large bowl, mix dry ingredients for the dough recipe.  Cut butter into cubes and cut-in or “pulse” in a Cuisinart until crumbly.  Add milk and eggs and stir until combined; don’t over-stir or gluten will form and the dough will toughen.

4.  The dough will have a markedly different texture than pie dough; this dough will be sticky and easy to dollop.  With a large spoon, scoop dough-batter and drop on top of apple mixture.

5.  Once all the dough is on top of the apples, bake for about 30 minutes until the tops and sides turn golden/brown and crispy.  Place a baking sheet on a rack below the cobbler to catch any overflow drippings.

6.  Let sit about 10 minutes and then serve warm

Diet Notes: Nut free


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