Help! I need your apple cobbler recipe?

Question

I want to bake something warm and delicious and homely. Reminder of grandma's house! Do you have a great recipe for an apple or peach cobbler, or perhaps an apple brown betty, home made is always the best ..... mmmmm

Answer 1

Apple Cobbler

Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten

Apple Filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups sliced, peeled apples

Preheat oven to 400*F (205*C).
For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.
Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
For Apple Filling: Combine the sugar, flour, cinnamon and nutmeg in a saucepan. Add the apples and toss to thoroughly coat with sugar mixture. Cook, stirring frequently, over medium heat until apples are almost tender, about 7 minutes.
To Assemble Cobbler: Pour hot filling into an 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.
Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.
Makes 6 servings.

Answer 2

2 1/2 pounds Granny Smith apples
2 pounds Fuji apples
1 1/2 pounds Gala apples
3 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon grated lemon zest
1 (6-ounce) package sweetened, dried cranberries
1 large egg
1 egg yolk
1 teaspoon vanilla
1 (6-ounce) package sliced almonds
Note: You will need approximately 8 to 10 apples total.


Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.
Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.

Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.

Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.

Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.

Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.

Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.

Answer 3

Butterscotch Apple Pecan Cobbler:

1½ hours 30 min prep
10 servings

1 (12 ounce) package nestle toll house Nestle Toll House butterscotch-flavored morsels (2 cups)
1/4 cup brown sugar, firmly packed
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
2 1/2 lbs tart apples, peeled and diced
Topping
1/2 cup all-purpose flour
1/4 cup brown sugar, firmly packed
4 tablespoons butter (1/2 stick)
1 cup pecans, chopped
3/4 cup quick oats or old fashioned oats, uncooked

1. Preheat the oven to 375.
2. In a small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; set aside.
3. Place apples in a 13x9 inch baking pan-sprinkle morsel mixture over the apples.
4. Bake for 20 minutes.
5. To make the topping, combine the flour and brown sugar; cut in butter with pastry blender or two knives till mixture is crumbly.
6. Stir in pecans and oats.
7. Sprinkle over apple mixture.
8. Bake 30-40 minutes or until apples are tender.
9. Serve warm with vanilla ice cream or whipped cream.

Answer 4

Try the following

Apple cobbler
55g/2oz butter
1 tbsp honey
2 oranges, peeled and segmented
1 Granny Smith apple, peeled, cored and cubed
For the cobbler topping:
140g/5oz plain flour
2 tsp baking powder
55g/2oz caster sugar
1 tsp cinnamon
1 egg
55ml/2fl oz milk
55g/2oz butter, melted
3 tbsp Greek yoghurt

Method
1. Preheat oven to 250C/500F/Gas 9.
2. Melt the butter for the fruit in a medium frying pan.
3. Add the honey, oranges and apples and simmer for 5 minutes, or until the apples are soft.
4. Prepare the topping by first combining the dry ingredients in a large bowl.
5. Pour in the wet ingredients and stir well.
6. Alternatively, place all the topping ingredients in a food processor and blitz to combine.
7. Remove the apples from the hob and dot the cobbler mixture roughly on top.
8. Place cobbler in oven and bake for 10 minutes.
9. Remove cobbler from heat, spoon into bowls and serve.

Or Peach cobbler
For the base
2 cans of sliced peaches
100g/3½oz soft brown sugar
100g/3½oz butter
1 tbsp cinnamon powder
1 tsp vanilla extract
For the topping
250g/9oz self-raising flour
pinch cinnamon
250g/9oz white sugar
3 free-range eggs
250g/9oz softened butter

Method
1. Preheat the oven to 180C/375F/Gas Mark 4.
2. Place all of the ingredients for the peach base into a saucepan, bring to the boil and simmer until the mixture begins to thicken. (If you use fresh peaches or any other fruit you will need to add a small amount of sugar syrup to supplement the juices from the can.
3. Meanwhile, for the topping, mix the flour, sugar and cinnamon in a bowl.
4. Add the eggs and the butter and mix until the mixture is soft and crumbly. The mixture should not be too wet.
5. Pour the fruit mixture into a small ovenproof dish and cover with the topping.
6. Place into the oven to cook for 18-20 minutes, or until the topping is a golden brown and the edges are bubbling.
7. To serve, remove from the oven, divide between four bowls and eat either hot or cold with vanilla ice cream or whipped cream.

Or Apple and blueberry cobbler
750g/1lb 10oz Bramley apples
250g/9oz blueberries
For the cobbler topping:
200g/7oz unsalted butter
200g/7oz caster sugar
200g/7oz ground almonds
3 eggs
55g/2oz almonds, sliced finely

Method
1. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed.
2. Cream the butter and sugar with a beater until light and fluffy.
3. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated).
4. Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking).
5. Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes.
6. Serve with a giant scoop of vanilla ice cream and dust with icing sugar.

Or Apple and elderflower cobbler
900g/2lb apples, peeled, cut into wedges
125ml/4fl oz elderflower cordial
150g/5oz sugar
For the topping
225g/8oz flour
3 tsp baking powder
pinch salt
25g/1oz demerara sugar
100g/3½oz cold butter, cut into cubes
175ml/6fl oz buttermilk
100g/3½oz crumbled Wenselydale cheese
For the custard
300ml/10½fl oz milk
1 vanilla pod, split, seeds scraped out
4 free-range egg yolks
30g/1oz sugar
100ml/3½fl oz double cream

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the apples, cordial and sugar in a large saucepan and mix together. Place the pan over a gentle heat to cook for 5-6 minutes, until the apples are just beginning to soften, but are still holding their shape.
3. For the topping, place the flour, baking powder, salt, sugar and butter into a food processor and blend until the mixture resembles breadcrumbs.
4. Add the buttermilk and pulse the mixture, until it comes together as a very thick batter.
5. Transfer the apple mixture to an ovenproof dish, then spoon dollops of the cobbler batter on top.
6. Sprinkle the cheese over the top and transfer to the oven to bake for 25 minutes, or until the top is crisp and golden.
7. For the custard, place the milk and vanilla pod and seeds into a saucepan and heat to scalding point. Remove from the heat and allow to infuse for two minutes.
8. Place the eggs and sugar into a clean bowl and whisk together.
9. Gradually pour the hot milk onto the egg mixture, whisking constantly, then return the custard to the milk saucepan pan and place over a low heat. Simmer and stir until the custard thickens, then stir in the cream.
10. To serve, spoon generous portions of the cobbler out into bowls and pour the custard over

Answer 5

Apple Cobbler in sluggish cooker one million Oil 4 md Tart apples one million/2 c Sugar one million Grated rind and juice of one million lemon one million ds Cinnamon 5 tb Butter 3/4 c organic cereal with nuts and end result Grease area of three one million/2 quart sluggish cooker gently with oil. center, peel and slice apples; place in sluggish cooker. upload sugar, lemon rind, lemon juice and cinnamon. integrate butter and cereal. upload to sluggish cooker; mixture thoroughly. conceal. prepare dinner on Low for 6 to eight hours or extreme for 2 to 3 hours. Serve with vanilla ice cream or whipped topping, if needed.

Answer 6

Here are some recipes:

Country Apple Cobbler

INGREDIENTS
1 1/3 cups sugar, divided
1/4 cup water
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
6 cups thinly sliced peeled tart apples
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, melted
1/4 cup milk
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped walnuts
whipped topping

DIRECTIONS

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. 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 degrees F for 30-35 minutes or until filling is bubbly. Serve with whipped topping if desired.

Best Peach Cobbler Ever

INGREDIENTS

1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water
1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg.

Dissolve cornstarch in water, then stir into peach mixture; set aside.

In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.

Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.

Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Apple Pecan Cobbler

INGREDIENTS

4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

Generously grease a 2 quart baking dish.

Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.

In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.

Bake in the preheated oven for 55 minutes.

Fresh Cherry Cobbler

INGREDIENTS

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.

Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.


For More Recipes Click On this Link:

http://www.aliciasrecipes.com/cobber_recipes.htm

and this one:

http://www.nancyskitchen.com/cobbler_recipes.htm

Answer 7

there u go happy hunting