Sour Cream Apple Cobbler Recipes

Steps:

• Preheat oven to 375 degrees. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup granulated sugar, brown sugar, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
• Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool 20 minutes on a wire rack before serving.

Steps:

• In a large bowl, combine the flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13x9-in. baking pan. , To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over crust. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.

Steps:

• Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
• Cobbler: Preheat oven to 350 degrees F.
• To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
• When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
• Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.

Steps:

• Arrange apple slices in an 8-in. square baking dish coated with cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over apples., In a small bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well. Combine flour and baking powder; add to egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly. , Bake at 350° for 40-45 minutes or until golden brown. Serve warm with frozen yogurt.

Steps:

• Preheat the oven to 375 degrees F.
• Coat an 8-inch square baking dish with cooking spray; set aside.
• Whisk together SPLENDA® Granulated Sweetener, flour, cinnamon, apple juice, lemon juice, and lemon zest in a medium bowl; set aside.
• Melt butter in a large nonstick skillet over medium-high heat; add apples and cook, stirring often, until softened, 8 minutes. Stir in apple juice mixture and bring to a boil; stir in raisins, if desired. Spoon apple mixture into prepared baking dish.
• Topping Instructions: Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in the bowl of a food processor; add butter and pulse until mixture resembles coarse meal. Transfer mixture to a medium bowl; stir in the sour cream, milk, and vanilla. Drop dough by spoonfuls onto the apple mixture; bake 25 minutes or until topping is lightly browned. Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• Coat an 8-inch square baking dish with cooking spray; set aside.
• Whisk together SPLENDA® Granulated Sweetener, flour, cinnamon, apple juice, lemon juice, and lemon zest in a medium bowl; set aside.
• Melt butter in a large nonstick skillet over medium-high heat; add apples and cook, stirring often, until softened, 8 minutes. Stir in apple juice mixture and bring to a boil; stir in raisins, if desired. Spoon apple mixture into prepared baking dish.
• Topping Instructions: Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in the bowl of a food processor; add butter and pulse until mixture resembles coarse meal. Transfer mixture to a medium bowl; stir in the sour cream, milk, and vanilla. Drop dough by spoonfuls onto the apple mixture; bake 25 minutes or until topping is lightly browned. Serve warm.

Steps:

• Set oven to 350 degrees.
• Prepare an ungreased 13 x 9-inch baking pan.
• In a large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly.
• Stir in nuts.
• Lightly press 2-3/4 cups of the crumb mixture in bottom of an ungreased baking dish.
• To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well with a wooden spoon.
• Stir in apples.
• Spoon evenly over the crumb base in the pan.
• Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool slightly; cut into squares.
• Serve with ice cream or whipped cream -- YUMMY!