But, as with most things baked in a caramel of their own fruity juices and topped with flour, sugar, and butter combination, its not all that bad.  You wouldn’t kick it out of the kitchen.  And there definitely won’t be leftovers.

So, although I vastly prefer the nutty, crunchy, absolute perfection of a crisp, this Apple Cobbler isn’t too bad.  You should make it, you won’t be sorry.  But then you should make a crisp—recipe to come.  And you’ll be glad you prepped your stomach.

Apple Cobbler

Adapted from Baking and Books

Filling

10 apples, mixed Granny Smith and Pink Ladies (6 to 4, respectively)

2 cups white sugar

1 tablespoon cinnamon

½ cup all-purpose flour

¼ teaspoons kosher salt.

½ cup dark brown sugar for sprinkling

Topping

3 ½ cups all-purpose flour

4 ½ teaspoons baking powder

½ teaspoon kosher salt

½ cup packed, dark brown sugar

4 teaspoons granulated sugar

1 cup (2 sticks) unsalted butter, cold, chunked

¾ cups milk

3 large eggs

2 tablespoons cinnamon sugar for dusting

¼ cup heavy whipping cream

Preheat the oven to 350 degrees.

Butter a 9 by 13 inch baking pan.  Fill a large bowl with water.  Peel apples with a vegetable peeler, slicing the tops and then around the sides.  Place whole, peeled apples in water so they don’t brown.  Slice apples into sixteenths, removing the core and stems.

In a large metal bowl, toss drained apple slices with white sugar, cinnamon, flour, and salt until combined.  Set aside to macerate for 15 minutes.  After 15 minutes, spread evenly in prepared pan, sprinkle with dark brown sugar, and bake for 30 minutes, uncovered, in the oven.

In a separate bowl while the apples are baking, whisk together flour, baking powder, salt, and sugars for the cobbler topping.  Cut in the butter using a pastry cutter or hands until only pea-sized chunks remain and dough holds together when pinched.  Whisk together milk, eggs, and vanilla.  Stir egg mixture into flour and butter mixture.

Remove apples from the oven and scoop ¼ cup portions of the cobbler topping over the apples.  Brush with heavy whipping cream, and sprinkle with cinnamon sugar.  Return pan to over and bake for 30-40 minutes more or until apple mixture starts to bubble up through the topping and the topping itself looks golden brown.  If topping starts to brown too quickly, cover with foil.

Eat warm, with ice cream.  Of course.

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