French Apple Cobbler Recipe 455 Food

APPLE COBBLER

Steps:

• Heat oven to 400 degrees
• Combine apples, sugar and lemon juice. Dot with butter. Set aside.
• Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside.
• Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden.

FRENCH APPLE COBBLER

Steps:

• For the filling:
• Combine dry ingredients.
• Add apples, vanilla and water.
• Mix well.
• Put in a greased 8x8 baking dish.
• Dot with butter.
• Let stand while preparing topping.
• For the topping:.
• Combine all ingredients.
• Mix until smooth.
• Drop batter in 9 portions on top of apple mixture.
• Batter spreads during baking.
• Bake at 375* for about 40 minutes or until applea are done and topping is a golden brown.
• Serve warm plain or with whipped cream if desired.

ULTIMATE PLUM & APPLE COBBLER

Steps:

• For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
• Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

FRENCH APPLE COBBLER RECIPE - (4.5/5)

Steps:

• 1. preheat oven to 350 degrees 2. grease 9 inch pie plate with butter 3. in a med bowl combine the filling ingredients and toss to mix 4. pour into the pie plate 5. in a small bowl mix topping ingredients 6. the dough will be sticky so just place dollops around the apples 7. bake for 35-40 minutes until topping is golden brown 8. top with vanilla ice cream and enjoy

COUNTRY FRESH APPLE COBBLER

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.

APPLE COBBLER

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.

APPLE DAPPLE FRENCH TOAST COBBLER

Steps:

• Cut the baguette into 1-inch slices and arrange slices in a 9" x 13" baking dish.
• In a mixing bowl, whisk together the eggs, milk, baking powder, and vanilla.
• Pour the egg mixture over the French bread slices, turning each to coat completely.
• Cover the dish with plastic wrap and let stand until all of the liquid is absorbed, about 15-20 minutes.
• Lightly grease another 9" x 13" baking dish.
• Place the sliced apples in a layer along the bottom of the pan.
• Sprinkle brown sugar, cinnamon and corn starch over the apples.
• Arrange the soaked bread slices over top and brush with melted butter.
• Sift top with powdered sugar or pour over maple syrup.
• Bake in a preheated 450 degree oven for 25 minutes, or until golden brown.
• To serve, lift toast onto plates and spoon hot apples over top.
• To top off, either sift powdered sugar or pour on hot maple syrup.