Apple Cobbler

Tod Dimmick

We're getting in to apple season! Here's a great way to use flavorful local apples. Convention calls this dessert: I call it breakfast. This not-too-sweet hot fruit dish is perfect with a good mug of coffee on a cold morning. Food controversy alert: I like the apple slices with the peels for the texture and the nutrition. Jen and the kids would prefer those peels used for something else.

Prep time: 15 Minutes
Cook time: 25 minutes
Serves: 6 as a breakfast, probably 8 as a dessert

1 stick (8 TB) butter, melted
4 cups chopped apples
1/2 cup brown sugar
1/4 tsp ground cinnamon
2/3 cup milk
2 eggs
1/4 cup canola oil
2 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1/4 tsp salt

Preheat your oven to 400. Spread half of the melted butter on the bottom of a 10x10 casserole dish, or an 8x12 baking dish, and pour in the apples. Sprinkle with half of the brown sugar, and the cinnamon.

Set out two large bowls. In one, beat the milk, eggs, oil, and remaining butter In the other, mix the flour, baking powder, and salt. Pour the liquid into the flour, and mix to form a smooth, thick batter. Spoon clumps of this batter onto the apples. Leaving the clumps separate creates the "cobble" effect when this dish is baked, but some people also like to spread the batter smooth.

Bake for 25 minutes or until the topping is cooked through. Use a big serving spoon to scoop out a helping, and flip onto serving plates so the apples are on top. Yum. Serving this for dessert calls for whipped cream or ice cream. Actually, serving this anytime calls for whipped cream.

Optional: A sprinkling of raisins with the apples adds additional flavor and sweetness (I might be tempted to reduce the sugar in this case).

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

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