Sugar-Crusted Apple Cobbler
Cook time: 30 min | Desired Temp: none
*Cook times may vary!
4 medium-to-large baking apples, peeled, cored, and sliced 1/4" thick
2 tablespoons lemon juice
1 teaspoon cinnamon
8 tablespoons soft unsalted butter
1 cup sugar, divided
1/2 cup buttermilk or plain yogurt
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 to 2 tablespoons water
How to make Sugar-Crusted Apple Cobbler:
- Light your PBC according to instructions.
- If desired, toss the apples with lemon juice (or boiled cider) and cinnamon. Place the apples in the prepared pan or cast iron, pressing them into an even layer. Set aside.
- Beat together the butter and 1/2 cup of the sugar in a medium mixing bowl until smooth and creamy. Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.
- Spoon the batter – it should be rather stiff – over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.
- Sprinkle the remaining 1/2 cup sugar over the batter as evenly as possible. Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.
- Cook the cobbler for 25-30 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.
- Remove the cobbler from the PBC and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.
- Serve the cobbler warm, with or without vanilla ice cream.
Recipe is from King Arthur Flour, but adapted to the PBC. Pictures are from Luke Burkholder @lukeburkholderphd and Emily Burkholder @eesbcpa - Thanks for sharing these beautiful pictures with us!
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