Wednesday, February 2, 2011

Apple Cobbler with Cinnamon-Vanilla Cream

OMG! She bakes!! I baked! Can you believe it?!?

I only baked because of the simplicity of this recipe. I was inspired one cool Sunday morning as I was paroozing through a couple of cookbooks & sipping my coffee. I saw a couple of different recipes
for cobbler & thought it sounded like just what I needed that day.

I decided to make individual sizes so that I wouldn't overindulge for the next three days because I made a cobbler large enough for a family of 8.

I also decided to make apple cobbler & this thing is chock-full of them. I know this may not be everyone's cobbler of choice but I love apple anything. Most people prefer peach or blueberry or blackberry, not me, I'm an apple girl.

So how do you make these delectable sweet treats you say? Simple, dice about 2 cups of granny smith apple. I don't peel the apples, but you can if you like.

Granny Smith is the best for making apple desserts, they hold up well to the cooking process & are tart enough to allow for the extra sweetness desserts have.

Toss the apple chunks with a 1 cup of sugar & a 1 cup of water. Bring the mixture to a boil & simmer for about 10 minutes, stirring often & making sure sugar is completely dissolved.

While your apples are simmering mix together a 1/2 cup of self-rising flour, 1/2 cup of milk, 1/2 cup of sugar & 4 Tbps of melted butter.

Whisk until well blended.

Spray a ramekin with non-stick spray (you can never be too careful about making sure things don't stick). My ramekins are about 4" in diameter & 2" deep. Pour your whisked batter into the ramekin.

Tap the full ramekin on the counter a little to help it settle & smooth out.

Once the apples are done simmering in the simple syrup (that would be the water & sugar mixture), pour them into the batter with most of the simple syrup distributing evenly between two ramekins.

Place in a larger baking pan & fill that pan with a little water. Sprinkle just a touch more of sugar on top.

And yes, before you ask that is a blueberry cobbler you see in the background. I made one for my boyfriend, The Hunk, using frozen blueberries. I don't care for blueberry anything.

I know I'm weird, it's the berry that makes the world go 'round & is everyone's favorite, except mine.

I'm not a fan.

I'm sorry.

Back to the apple cobbler.

You'll bake these at 350 degrees for about 30-45 minutes. I baked mine for around 35 minutes because it will continue to cook a little once it's removed from the oven. If you like your cobbler gooier then I suggest you only bake it for the 30 minutes.

When you remove the cobbler from the oven it will look something like this. Golden brown on top with a little crunch, sweet & delicious.

Now for the cream, this is even easier to fix, if that's possible...& it is.

For this recipe I used about a cup of prepared whipped cream or Kool Whip.

Add about a 1/2 teaspoon each of vanilla & cinnamon. 

Mix until well blended. See all the little flecks of cinnamon. This stuff is great on any dessert or straight off a spoon or your finger. The vanilla & cinnamon just add a little something special to regular 'ole whipped cream.

Place a dollop of the whipped cream on your apple cobbler while it's still warm...

...and watch the whole thing disappear. Mmmmmm, my mouth is watering again just thinking about how good this was.

Apple Cobbler with Cinnamon-Vanilla Cream

2 cups chopped Granny Smith apple
1 cup water
1 1/2 cups of sugar
4 Tbsp melted butter
1/2 cup self-rising flour
1/2 cup milk
1 cup whipped cream
1/2 tsp vanilla extract
1/2 tsp ground cinnamon

For Cobbler:
Preheat oven to 350 degrees.

Place apple chunks, 1 cup of sugar & water in small sauce pan. Bring to a boil, then lower heat & simmer for about 10 minutes. Meanwhile, whisk together remaining sugar, milk, flour & butter until well blended. Spray 2 small baking dishes with non-stick spray & distribute batter evenly between the two dishes. Do not stir. Tap dish on hard surface just enough to help it settle & smooth out. Pour fruit & most of simple syrup on top of batter, again distributing evenly between the two servings. Still do not stir, the batter will rise to the top while baking. Sprinkle each cobbler with a pinch of sugar. Bake for 30-45 minutes.

For Cinnamon-Vanilla Cream:
In a small bowl mix whipped cream, vanilla & cinnamon together until blended well.

Top cobbler with whipped cream & serve.

You can double all of the ingredients & prepare one large cobbler in about an 8x8 baking dish. The cooking time & temperature would remain the same as mentioned above. You can also make this with any fresh or frozen fruit you look, just clean, peel & core. 

1 comment: