I’m still trying to figure out what this delicious thing actually is. Not sure whether it’s a cake, a pie or even a giant cookie. I ended up calling it cobbler because I figured that was the closest thing to it. No matter what it is, it’s friggin good. So good that it’s become a staple in our house. And it’s SO easy to make. You’ll be surprised. The only thing that’s a little bit of work is slicing the apples. But no need to peel the apples, unless you want to, of course. Just imagine how easy it’ll be to make it with berries! Make sure to serve it with homemade vanilla sauce or ice cream. You won’t be sorry!
APPLE COBBLER WITH VANILLA SAUCE
Yields one cobbler, 6-8 servings
This recipe would also be delicious with pears, peaches, plums or berries!
INGREDIENTS
APPLE COBBLER
- 180 g (1 1/4 cups) all purpose flour
- 2 tsp. baking powder
- pinch of salt
- 150 g (about 1 1/4 stick) softened butter
- 135 g (2/3 cup) granulated sugar
- 1 large egg
- 3-4 (350-400 g) apples
- 1/2 tsp. ground cinnamon
- zest from 1/2 orange or lemon
- 1 tbsp. fresh orange or lemon juice
VANILLA SAUCE
- 150 ml (2/3 cup) milk
- 150 ml (2/3 cup) heavy cream
- 1/2 vanilla bean
- 3 large egg yolks
- 3 tbsp. granulated sugar
INSTRUCTIONS
APPLE COBBLER
- Preheat oven to 175°C (350°F).
- In a medium bowl, stir together flour, baking powder and salt.
- In a large bowl, beat the softened butter and sugar until smooth, about 1 minute. Beat in the egg. Add the dry ingredients and stir until a thick but sticky dough forms.
- Slice the apples and place in a medium bowl. Add cinnamon, orange/lemon zest and juice to the bowl and stir carefully.
- Spread about half of the dough in a 20-22 cm (8-9 inch) pan or skillet using a spoon or spatula. Place the apple slices on top, then dot with remaining dough.
- Bake for 30-35 minutes or until the edges have a nice, golden brown color. Let cool before serving with vanilla custard or ice cream.
VANILLA SAUCE
- Pour milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium high heat until mixture comes to a boil. Remove from heat, put a lid on the pan and let stand for 5 minutes.
- Discard the vanilla bean.
- Prepare a bowl with a strainer on top. Put the bowl with the strainer inside in an ice bath if you want to speed up the cooling process. Keep this close by during the next steps.
- In a medium bowl, whisk together yolks and sugar until mixture lightens slightly in color. Slowly pour about half of the hot milk mixture over the yolks while whisking. Pour everything back into the pan with the rest of the milk mixture. Put the pan over medium and while constantly stirring, heat until mixture thickens.
- When the sauce has thickened, pour it through the strainer down into the bowl. Let cool, then cover with plastic wrap and put in the fridge until completely cold.