Wednesday, December 03, 2014

Caramel Apple Cobbler

I love apple pie, but I don't like making pie crusts. There's just not enough counter space in my little kitchen to roll one out properly. Sometimes I use store-bought crusts; they're ok, but not quite good enough. So I was a bit stymied as to what to do when there were too many apples in the crisper.

An apple crisp would be a perfect solution, but I found out recently that Mr Minx really doesn't like crisps. Unbelievable, I know. He made the announcement after I had made a rather large peach crisp, which resulted in my having to eat just about the entire thing myself. (I loved it!) If not a crisp, then what? I didn't think a traditional biscuity-cobbler would work as well with apples as it does with a juicier fruit, but found a couple recipes for cobblers topped with a sweet cookie-type batter. That seemed absolutely perfect.

A combination of brown sugar and Lyle's Golden Syrup (a British product found in some supermarkets) makes a lovely caramel-y sauce for the apples. Chunks of nuts in the batter add a lovely crunch to the topping. The result is delicious when eaten warm with a scoop of ice cream, or cold, straight out of the pan.

Caramel Apple Cobbler

For apples:
6-8 apples, peeled, cored, and sliced
1/2 cup packed dark brown sugar
1 tablespoon flour
2 ounces unsalted butter
1/2 cup Lyle's Golden Syrup
1/4 teaspoon freshly ground nutmeg
Pinch ground cardamom

For cookie topping:
1 cup packed dark brown sugar
1 stick of butter (4 oz), melted
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup almond meal
1/2 cup flour 
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole almonds, crushed roughly
Powdered sugar

Preheat oven to 425°F.

To make apples: Place apples, brown sugar, flour, and butter in a large saucepan. Cook over medium heat until butter and sugar melts and starts to bubble. Add the golden syrup and spices. Cook for about five minutes. Remove from heat and pour into a 8" or 9" square baking dish.

To make cookie topping: In a mixing bowl, beat together brown sugar, melted butter, eggs, and vanilla. Mix dry ingredients, minus almonds, in a smaller bowl. Add flour mixture to sugar and butter mixture and stir until combined. Stir in almonds. Dollop batter over apples in baking dish.

Place baking dish on a sheet pan to catch drips. Bake for 20-25 minutes, until crust is nicely browned and firm to a light touch.

Dust with powdered sugar and serve warm with ice cream or chilled without.

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