Sugar-Crusted Apple Cobbler
Leftover coals and you're tired of s'mores? Try this Apple Cobbler to satisfy your sweet tooth. Great recipe for any occasion!
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
Light your Pit Barrel® 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 Pit Barrel® 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.
Pictures are from Luke Burkholder @lukeburkholderphd and Emily Burkholder @eesbcpa