Skill required: Know your way around a kitchen.
7-8 Cups Apples, cored, peeled, cut into quarters and then cut into thin slices. (Use tart cooking apples such as Granny Smith, Pippin, Gravenstein, Baldwin, Northern Spy or Golden Delicious.
1/2 Cup Dark Brown Sugar, firmly packed. (If using Golden Delicious apples, then use only 1/3 Cup.)
2 tablespoons Cornstarch
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1 tablespoon Lemon Juice
2 tablespoons Butter
You do not have to butter the inside of the baking pan you will be using. For the amount of filling in this recipe use an 8"x8"x2" or a 9"x9"x 2" pan or glass baking dish or the equivalent in a round casserole.
1. Preheat oven to 375 degrees F. Position rack in center of oven.
2. In a large bowl mix together sugar, cornstarch, cinnamon, nutmeg and salt and blend them together thoroughly.
3. Add the lemon juice and blend that in.
4. Add the apples and stir everything together carefully.
5. Using a spatula, push the filling and all the liquid into the baking pan and even out the top.
6. Dot the top with bits of the butter.
7. Put the cobbler in the oven WITHOUT THE TOPPING and cover it loosely with a piece of aluminum foil.
8. Bake the cobbler (with the piece of aluminum foil on top) for 30 minutes to soften up the apples. If you are using Golden Delicious apples, bake for only 15 minutes.
Topping:
2/3 Cup All-Purpose Flour
1-1/2 teaspoon Baking Powder
1/8 teaspoon Salt
2 tablespoons Granulated Sugar
3 tablespoons Butter, room temperature
1/2 teaspoon Vanilla
1/3 Cup Milk
1. Combine flour, baking powder, salt and sugar into a mixing bowl and stir them together.
2. Cut the butter into several smaller pieces and drop the pieces into the bowl.
3. Using a pastry blender or 2 knives, cut the butter into the flour so that the mixture is like a very coarse meal, with little bits of butter showing.
4. Add vanilla and milk and stir everything together until you have a soft and somewhat sticky dough that will hold its shape when picked up with a spoon.
5. After 30 minutes baking, remove cobbler from the oven and, using a large spoon, drop the topping over the filling evenly in about 9 places in a checkerboard fashion. The dough will be sticky so you can use a finger to push it off the large spoon exactly where you want it.
6. Put the cobbler back into the oven to finish baking, this time without the aluminum foil.
7. Bake the cobbler until the apples are tender and the topping is browned. This should take about another 30 minutes, depending on the type of apples used. If the topping seems brown enough but the apples are not quite tender, just cover the cobbler with a piece of aluminum foil for the remainder of the bake.
Serve warm with ice cream.
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