Harvest Cobbler
Oct. 8th, 2012 01:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomEvery year we go to an Apple Cider Pressing party and being a potluck everyone brings a dish. Last year I brought this cobbler. A couple of days ago I got an email from our hostess requesting that I bring it again this year. :D
Harvest Cobbler
Crust:
1 stick of butter
1 cup self - rising flour
1 c. sugar
1 c. milk
Filling:
1 cup sugar
2 cups fresh (or frozen and thawed) apple slices, peeled
2 cups fresh or frozen and thawed pear slices, peeled
1 cup dried sweetened cranberries
1 cup golden raisins
4 whole cloves
1/4 teaspoon freshly grated nutmeg
1 tsp. cinnamon
1/4 tsp. cardamon
1/8 cup cornstarch
1/2 cup cold apple juice
In a large saucepan, over medium heat, combine the sugar, apple and pear slices, and spices Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the fruit is softened, 20 to 25 minutes. Using a slotted spoon, remove the fruit from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the apple/pear liquid in the saucepan and discard the rest. Return the fruit to the saucepan and add cranberries and raisins.
In a small bowl, whisk until smooth the cold apple juice and the cornstarch. Whisk cornstarch mixture into the fruit mixture, stirring until combined. ( it helps to have a partner whisking while you pour.) Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer fruit mixture to a clean bowl and chill for 1 hour, or until completely chilled.
Melt butter in a large casserole dish. When melted pour in fruit filling. Combine crust ingredients and whisk until smooth. Pour crust batter over filling and bake at 375 deg. for 1 hour or until crust is cooked through and golden brown. If crust is getting to dark loosely cover with tin foil and continue baking.
Serve warm or cold with vanilla ice cream. You can substitute peaches, berries, cherries , etc. for the apple and pears. You can also use the filling for pie, fried pies / pasties, ice cream topping , crepe filling etc.
Harvest Cobbler
Crust:
1 stick of butter
1 cup self - rising flour
1 c. sugar
1 c. milk
Filling:
1 cup sugar
2 cups fresh (or frozen and thawed) apple slices, peeled
2 cups fresh or frozen and thawed pear slices, peeled
1 cup dried sweetened cranberries
1 cup golden raisins
4 whole cloves
1/4 teaspoon freshly grated nutmeg
1 tsp. cinnamon
1/4 tsp. cardamon
1/8 cup cornstarch
1/2 cup cold apple juice
In a large saucepan, over medium heat, combine the sugar, apple and pear slices, and spices Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the fruit is softened, 20 to 25 minutes. Using a slotted spoon, remove the fruit from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the apple/pear liquid in the saucepan and discard the rest. Return the fruit to the saucepan and add cranberries and raisins.
In a small bowl, whisk until smooth the cold apple juice and the cornstarch. Whisk cornstarch mixture into the fruit mixture, stirring until combined. ( it helps to have a partner whisking while you pour.) Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer fruit mixture to a clean bowl and chill for 1 hour, or until completely chilled.
Melt butter in a large casserole dish. When melted pour in fruit filling. Combine crust ingredients and whisk until smooth. Pour crust batter over filling and bake at 375 deg. for 1 hour or until crust is cooked through and golden brown. If crust is getting to dark loosely cover with tin foil and continue baking.
Serve warm or cold with vanilla ice cream. You can substitute peaches, berries, cherries , etc. for the apple and pears. You can also use the filling for pie, fried pies / pasties, ice cream topping , crepe filling etc.
no subject
on 2012-10-08 06:04 pm (UTC)no subject
on 2012-10-08 10:36 pm (UTC)CC