Apple Cobbler

 My husband and I went to Apple Hill Orchard in Morganton (near our house) and picked apples last weekend.  The apples that were available now are Arlet Gala.  We picked a basket full of them. 

They are so good and fresh.  I love having fresh apples around to either cook with or just eat.  Apple Hill Orchard has 19 varieties of apples, all with a different picking time.  The apples are:  Gingergold, Premier Honeycrisp, Gala, Arlet, Honeycrisp, Empire, Mitsubishi, Jonaprince, Early Fuji, Jonagold, Red Delicious, Golden Delicious, Cameo, Stayman Winesap, Red Rome, Evercrisp, Fuji, Granny Smith and Goldrush.  This will be the first year that I will be able to go pick some of each variety.

Las night I made an apple cobbler from a mix of the two varieties that I picked.  The recipe was adapted from the recipe I found on Once Upon a Chef.  

APPLE COBBLER

6 large baking apples - peeled and slice - (3 Arlet and 3 Gala is what I used)

1/3 cup granulated sugar

1/3 cup dark brown sugar

3 tablespoons all purpose flour

1 teaspoon Ceylon cinnamon

1 1/2 cups all purpose flour

7 tablespoons granulated sugar, divided

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 stick (1/2 cup) cold butter, cut into small chunks

1 cup buttermilk

Preheat over to 375 degrees.

Make the apple pie filling - In a large bowl, combine the apples, 1/3 cup granulated sugar, brown sugar, flour and cinnamon.  Toss until the apples are evenly coated.

Make the biscuit topping - In a medium bowl combine the 1 1/2 cups of flour, 6 tablespoons sugar, baking powder, baking soda, and salt.  Whisk to combine. Add the pieces of cold butter.  With a pastry cutter, work the mixture until it resembles coarse crumbs.  Add the buttermilk.  Stir until just combined.

Assemble and bake the apple cobbler - Transfer the apple mixture to an 8 x 8 inch baking pan.  Using a large spoon, dollop the biscuit batter over the apples, allowing the filling to show through in spots.  Sprinkle the remaining tablespoon of sugar over the batter.

Bake the cobbler for 45 minutes until the top is golden brown and the fruit is bubbling. 

Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream or sweetened whipped cream, if desired.

Hope you enjoy!

Hugs, Meg

 

Strawberry Rhubarb Pie

 It has been a while since I was able to post to this blog.  Well, I am now retired and I have decided to re-energize this blog.  I will be traveling, cooking and doing art more and wanted/needed a place to post everything.  Facebook just doesn’t appear to be the right place for me to post, so I am moving over to this blog and will be, hopefully, posting more consistently.

My first current post will be a Strawberry-Rhubarb Pie recipe that I developed.  I hope others will enjoy it as much as my husband and neighbors have.

Strawberry Rhubarb Pie

1 package Pillsbury Pie Crust

2 1/2 cups sliced rhubarb

2 1/2 cups sliced fresh strawberries

3/4 cup sugar

1/3 cup flour

Zest of one orange

1/4 cup heavy cream

Sugar for dusting

Preheat oven to 375 degrees.

Put one crust into pie pan.  Line the inside of the dough with parchment paper completely covering the dough.  Fill the pie plate with dried beans.  Bake for 12-15 minutes.  Remove the pie pan from the oven, removing the parchment and beans.  Let the pie crust cool while you prepare the filling.

Preheat oven to 400 degrees.

In a large bowl, mix the rhubarb, strawberries, sugar, flour, and zest together. Pour the mixture into the pie pan.  Cut the remaining pie crust into strips and lattice over the pie.  Brush the top with heavy cream and then sprinkle some sugar over the brushed crust.

Bake for 15 minutes, then lower the oven temp to 350 degrees and bake for 30 minutes longer.

Remove from oven and enjoy with a big spoonful of vanilla ice cream.

Big Hugs, Meg

Peach Cobbler

I made this Peach Cobble last night, and didn't get a chance to take a pic until someone in the house had already dug in, LOL!  However, you can still get the idea of what this dish looked like.

I love the the taste of ginger!  Well, to be truthful, I love everything about ginger - taste, smell, everything.  The peach and the ginger are perfect together in this dish.  This is more like a peach cake than a cobbler, but it is so incredibly good.  This is a must try!

The recipe is as follows:

Ingredients

4 cups fresh peaches, peeled and sliced
3/4 cups sugar - I use beet sugar or coconut sugar
Juice of one lemon, should be about 2 T
2 tsp fresh ginger, peeled and minced
1 tsp cinnamon

For the batter:
1/2 cup (1 stick) butter
1 cup King Arthur Whole Wheat flour
3/4 cup sugar - I use beet sugar or coconut sugar
1 T baking powder
Pinch of salt
1 cup whole milk

Directions

Preheat oven to 375 degrees.  Place peach slices in a large bowl.  Add sugar, lemon juice, ginger and cinnamon.  Toss well to coat fruit.  Allow mixture to sit for at least 5 minutes.

Place butter in a baking dish (I use an oval stoneware Pampered Chef Dish) and warm in oven until butter melts completely, about 5 to 10 minutes.  In a large bowl, combine flour, sugar, baking powder, and salt.  Add milk and stir until a wet batter forms.  PLour batter over melted butter (do not stir).  Spoon peach mixture evenly over batter (do not stir).

Bake 40 to 45 minutes or until top is golden brown.

Serve warm with vanilla ice cream.

Strawberry-Rhubarb Crisp

 The combination of strawberry and rhubarb has always been my husband's favorite.  I had never had it together until I married him.  I have to say, it is a combination made in Heaven!  Usually I make a Strawberry-Rhubarb Pie but this time I decided to try a crisp.  My husband loved it and even said he thinks he likes this better than a pie.  I have to admit, not having all of that crust, and having a crispy top layer, was my favorite as well.

Strawberry-Rhubarb Crisp

Serves approximately 8

Filling:

2 pints of strawberries, washed, hulled, and quartered
3 large stalks of rhubarb, pull off outer strings and cut into 1 inch pieces
1 small orange, zested and juiced
1 T cornstarch
1/4 cup honey

Topping:

3/4 cup quick oats
1/3 cup King Arthur whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
3 T melted butter

Directions:

Heat oven to 375 degrees.  Combine strawberries and rhubarb in a medium sized bowl.  Add the honey, orange juice and orange zest.  Toss.  Sprinkle cornstarch and toss again until fruit is well coated.

Butter a large round oven safe baking dish.  Pour the fruit mixture into the dish.

Mix the topping ingredients together in a small bowl and spread over the fruit mixture.

Bake 40 minutes until the fruit is bubbly and the topping is golden brown. 

Serve with a scoop of vanilla ice cream or whipped cream, if desired.

I actually think this was even better the next day when it was reheated.

Enjoy!

Hugs, Meg