A cobbler is similar to a pie except the cobbler only has the top crust. When making an apple cobbler, you need to cook the apples in advance so that they have the right texture in the finished product. If you put raw apples into the cobbler, they will still be too crisp when the crust is ready. Also, cooking the apples in advance allows them to absorb the spices for a richer flavor.
Step 1
Rinse, peel and core the apples. Thinly slice the apples into uniform slices.
Step 2
Put the slices in a bowl of water with a splash of lemon juice. Swirl the water and drain the apple slices into a colander.
Step 3
Heat the sauté pan on medium and melt the butter. Add the apple slices to the butter and stir to coat the slices.
Step 4
Stir the white sugar and cinnamon into the apples. Stir in the white vermouth and vanilla extract, reduce the heat and let the apples simmer for two minutes.
Step 5
Dissolve the cornstarch in 1/8 cup of cold water. Add the dissolved corn starch to apples. Continue stirring until the mixture thickens.
Step 6
Butter the pie dish and transfer the apples to the dish. Cover the apples with pie crust, biscuits or whatever you prefer and bake in a 375 degree Fahrenheit oven for 30 minutes.
Tips and Warnings
- The type of apple you use depends on your personal taste. Green apples, such as Granny Smith, are more tart while red apples, such as Jonathan and Jonagold, are sweeter. Each type of apple has its own unique flavor. You can combine different types of apples, such as honeycrisp, Melrose and jonagold for a richer flavor experience.
Things You'll Need
- 3 lbs. apples of your choice
- Vegetable peeler
- Knife
- Bowl
- Lemon juice
- Colander
- Saute pan
- 1/4 cup unsalted butter
- 1/2 cup white sugar
- 1/2 tsp. ground cinnamon
- 3 tbsp. white vermouth
- 1 tsp. vanilla extract
- 1/8 cup measuring cup
- 1 tsp. cornstarch
- 10-inch pie dish
References
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky et al; 2010
- "On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)"; Sarah R. Labensky, et al.; 2008
Member Comments