Country Fresh Apple Cobbler Recipes

Steps:

• Cobbler:.
• Preheat oven to 350°F.
• Place apple slices in a bowl and coat with juice from one lemon. Set aside.
• Place pecan pieces in a pie tin or similar oven-proof container, and place in the oven for about 7 minutes, or until toasted. (Watch carefully to prevent burning.) Let cool.
• Meanwhile place butter in a large casserole or 11x13 baking pan. Place casserole in oven until butter melts, and remove.
• Spread apple slices in single layer across the melted butter in the bottom of the casserole. Sprinkle the pecan pieces, lemon zest, cinnamon, and brown sugar over the apple slices and drizzle the syrup over all.
• In a medium bowl, mix together the flour, baking powder (if not using self-rising flour), sugar, and milk. Slowly pour the mixture over the apple slices and lightly spread the batter to cover the apples.
• Place in the oven and bake for approximately 30 - 40 minutes until brown on the top. Remove to cool.
• Topping:.
• Whip cream until soft peaks form. Add sugar and continue to whip until peaks are stiff (but not overly stiff like butter).
• Serve cobbler in bowls topped with a few tablespoons whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.
• Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.
• Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
• Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
• Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

Steps:

• In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; stir in the apples until coated. Pour into a greased 8-in. square baking dish; set aside., In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in butter and milk just until moistened. Fold in cheese and walnuts. Sprinkle over apple mixture. , Bake at 375° for 30-35 minutes or until filling is bubbly. Serve with whipped topping if desired.

Steps:

• Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan with a thin layer of butter or a coating of nonstick spray, and scoop the filling into the pan.
• Prepare the cobbler: In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder and salt together to combine. Add the butter and toss well until each piece is coated fully with flour. Use your hands or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal; the butter should be almost completely worked into the flour.
• Make a well in the center of the bowl, then add the buttermilk, egg and vanilla. Use a fork or small whisk to first beat the egg lightly, then stir all the ingredients together until well combined.
• Using a spoon, drop the batter in large dollops all over the cobbler. (Most of the surface will be covered, but some of the filling should still be visible.) Generously sprinkle turbinado sugar over the surface.
• Transfer to the oven and bake until the filling is bubbly and the biscuit topping is golden brown, 40 to 45 minutes. Cool at least 10 minutes before serving warm.