Apple cobbler may become one of your favorite apple desserts once you try this recipe.
Apple Cobbler. Serve this old-fashioned crunchy cobbler warm, with a scoop of ice cream. There is nothing better than warm cobbler out of the oven with a scoop of vanilla ice cream melting on top.
This dessert was so fast and easy to throw together and was absolutely delicious and perfect for fall! When it comes to dessert — especially those involving fresh fruit and pastry! — we’re usually too busy spooning up another bite to care what it’s called. But these can be confusing, right? What’s a cobbler, exactly? Is a crisp by any other name a crumble?
Do you need a refresher on your fruit desserts? Get straight on this family of summer goodies; everything you need to know is right here.
What Cobblers, Crumbles & Crisps Have in Common
Cobblers crumble, and crisps are all baked desserts of fresh fruit topped with some kind of pastry. The fruit juices bubble up into the pastry as it bakes, forming little pockets of deliciousness and giving most of these desserts their signature pockmarked appearance.
While there is a lot of regional variation in how these desserts are named, here are their general descriptions and ingredients.
Cobblers have a biscuit topping on the fresh fruit.
The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name. Cobblers can also be made with cake batter or cookie dough instead of biscuit and are equally tasty.
Any crumbles and crisps are very similar, with the name crumble originating from England. They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked.
The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. In an actual crisp, as in apple crisp or strawberry crisp, the oats in the topping crisp up as it bakes, hence the name. As time has gone by, though, the lines have blurred and the names crumble and crisp are now used interchangeably.
Although these rustic desserts aren’t going to win any beauty contests, they’re a great, easy way to showcase ripe fruit and serve a lot of people. In our opinion, the combination of warm summer fruit and pastry trumps all. Add a scoop of ice cream and we’re in heaven.
Apple Cobbler Crumble
1 cup self-rising flour
1 cup white sugar
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
4 Granny Smith apples, cored and sliced
. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
. Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as a topping.
. Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of the flour mixture with apples and ending with apples. Sprinkle the top apple layer with the reserved 3/4 cup flour mixture.
. Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.
APPLE COBBLER CRISP
• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• ½ stick butter, melted
• 21 ounce apple pie filling (or favorite pie filling)
• ¾ cup rolled oats
• ½ cup flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup butter, cold
1. Preheat oven to 375 degrees. Combine 1 cup flour, sugar, and baking powder in a medium sized mixing bowl. Set aside.
2. In a 9×13 inch dish, pour melted butter evenly over the bottom. Sprinkle dry ingredients that you just combined over the top of the melted butter.
3. Layer apple pie filling evenly over the dry ingredients.
4. Combine crisp ingredients and cut cold butter into small cubes. Using a pastry blender or fork combine cold butter with crisp ingredients. Sprinkle over the top of the apples.
5. Bake for about 30 minutes until the edges are lightly brown.
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