Individual Apple Cobbler Food

MINI APPLE CRISP

Steps:

• Preheat oven to 350°. Place apple slices in a small greased baking dish. In a small bowl, combine flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in oats; sprinkle over apple slices. Bake until apple slices are tender, 35-40 minutes. Serve warm with cream, if desired.

APPLE COBBLER FOR TWO

Steps:

• For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
• For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
• Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.

APPLE COBBLER

Steps:

• Heat oven to 350°F.
• Place sliced apples into ungreased 13x9-inch baking dish.
• Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.
• Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.
• Serve warm or at room temperature with vanilla ice cream, if desired.

KETO APPLE COBBLER

Steps:

• Pre-heat 350
• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
• Dot the filling with 2 tablespoons of sliced butter.
• Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

MINI APPLE-RASPBERRY COBBLERS

Steps:

• Preheat the oven to 375˚ F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside.
• Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough.
• Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream.

EASY APPLE COBBLER

Steps:

• Put apples in the bottom of a lightly greased 8x8 inch baking dish.
• Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.
• Sprinkle topping over the apples.
• Pour melted butter over the entire dish.
• Bake 350 degrees for 30 minutes.
• Serve with vanilla ice cream and caramel sauce.

INDIVIDUAL APPLE CRISP

Steps:

• Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
• Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
• Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.

INDIVIDUAL APPLE COBBLER

Steps:

• Gently toss the apples, brown sugar, lemon juice and cinnamon. Divide between two ungreased 10-oz. custard cups. , In a bowl, combine the flour, sugar and baking powder; stir in milk and butter just until moistened. Spoon over apples. Bake at 400° for 20 minutes or until top is golden. Serve warm with 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.

INDIVIDUAL APPLE COBBLER

Steps:

• Gently toss the apples, brown sugar, lemon juice, and cinnamon. Divide between two greased 10 oz custard cups or four 5 oz ramikens.
• In a bowl combine flour, sugar, and baking powder; stir in milk and butter - just until moistened. Spoon over apples.
• Sprinkle with sugar and cinnamon, if desired for a whole different look and slightly sweet flavor.
• Bake at 400 degrees for 20 min or until the top is goldern brown. Serve with cream if desired.

INDIVIDUAL APPLE COBBLER FOR 2

Steps:

• 1. Gently toss apples, brown sugar, lemon juice & cinnamon. Divide between two ungreased 10 oz. custard cups.
• 2. In a bowl, combine flour, sugar & baking powder; stir in milk & butter just until moistened. Spoon over apples.
• 3. Bake at 400 for 20 minutes or until top is golden. Serve warm with cream if desired.