Thursday, January 9, 2014

Individual Apple Cobblers

Last weekend I had a friend over for lunch. When I was planning my menu I knew immediately what I would serve for lunch (these Sweet Ham and Swiss Sliders, my Roasted Potato Soup, and a green salad with a balsamic Dijon dressing), but I could not decide on a dessert. The holidays just ended and I really didn't want anything too heavy or rich or full of chocolate... we all ate enough of that for 2 weeks!

I decided to do something with fruit, and took inspiration from a Peach Cobbler that I made a few years ago. Instead of making one apple cobbler, I pulled my ramekins out and made individual cobblers. I love these because they work well for a breakfast treat, lunch dessert, or night time snack... warm with some vanilla ice cream, of course!

Individual Apple Cobblers
Inspired by this Peach Cobbler

For the apples:
  • 3 apples, peeled, cored and diced
  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 1/4 tsp cinnamon
  • 1 tsp fresh lemon juice
  • 2 tsp cornstarch
For the topping:
  • 1 c flour
  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter chilled and cut into small pieces
  • 1/4 c boiling water
  • 3 tsp sugar mixed with 1 tsp cinnamon
You will need 6 individual ramekins - I used 4 oz ramekins which are 3 inches in diameter and 1.5 inches deep.
  • Preheat oven to 425 degrees
  • In a large bowl, combine the ingredients for the apples, tossing to coat. Divide the apples evenly between the 6 ramekins. Bake in the preheated oven for 10 minutes (I put all of the ramekins on a baking sheet).
  • Meanwhile, make the topping. Combine the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. Stir in the water until just combined.
  • Remove the apples from the oven and drop a large spoonful of the topping mixture into each ramekin, spreading it out just a bit. Sprinkle each one with some of the sugar/cinnamon mixture.
  • Bake for 22-25 minutes until hot and bubbly with a nice golden brown crust.
  • Serve warm.

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