Old Virginia Apple Cobbler Food

OLD VIRGINIA APPLE COBBLER

Steps:

• Simmer lemon juice in 1/2 cup water for about 5 minutes.
• Combine sugar, 2 Tbsp flour, and nutmeg in a saucepan.
• Blend in the lemon-water mixture. Cooking until thickened and stirring constantly.
• Add apples and butter.
• Sift together the cup of flour and the salt into a mixing bowl.
• Cut in the shortening until the particles are like small peas.
• Sprinkle 3-4 Tbsp cold water over the mixture, a little at a time, while tossing and stirring lightly with a fork. Add water to the driest particles, pushing lumps to the side until the dough is just moist enough to hold together. Form into a ball.
• Flatten dough to about 1/2 inch, smooth at edges. Roll out on a floured surface. Cut into diamonds or triangles. (We use cookie cutter shapes my boys choose).
• Pour hot apple filling into a well-greased pie pan. Arrange pastry shapes over the filling.
• Bake in a pre-heated oven at 400 degrees F for 35-45 minutes.
• Serve with whipped cream or ice cream.

APPLE COBBLER

Steps:

• In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. , In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into a greased 13-in. x 9-in. baking dish. Chill the remaining dough. , Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350° for 45-50 minutes or until apples are tender and crust is golden.

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.