Episode 18
September 27, 2010
Apple Cobbler
If you’re a fan of apple pie and warm buttermilk biscuits then you have got to try apple cobbler (of course if you’re looking for a quick apple pie recipe, you could just do apple crisp instead). This super easy recipe is almost effortless and can be made almost last minute and the best part is if you have left over dough you can just make biscuits!
Cobbler is a fruit pie filling (peach, pear, blueberry, apple, for example) with biscuit dough on top. Typically cobbler is made either casserole style in a large casserole dish but for a more evenly baked and individual portion product I recommend using ramekins (or even a very sturdy cupcake liner, like the ones they use for brioche… I can’t think of what they call them). Crisp, on the other hand, is fruit pie filling with pie crumble on top. I did mention in the episode that I thought I may have a crumble topping recipe already in here but turns out I don’t. That’s pretty ironic since almost all my pies I use a crumble topping! Of course, the only baked pies I’ve done so far are shoofly and blackberry – As soon as I get my apple pie recipe on here you’ll have access to a basic crumble topping!
The episode went pretty smoothly but what’s funny is I read the recipe wrong as I was making the biscuit dough and I added 3 eggs instead of 2 – I edited out me fishing the extra egg out of the buttermilk. I doubt that if I left the egg in there that there would be any significant negative ramifications but you know the one time I let it go is the one time it explodes in the oven. Also I mentioned that I was going to double the apple filling – I went ahead and tripled it that way you can have a recipe that should make approximately 8 ramekins of apple cobbler. Since I increased the filling recipe so much I tried to measure out the cinnamon, sugar, and flour. In class, our chef preferred that we use our sense of taste to figure out if the filling had enough of those ingredients. We would add what we wanted then, taste a piece of apple. It should have a slightly pasty mouth feel but still taste like sweet with cinnamon. The pastier the mouth feel the firmer the filling would set up. For pies you would want it to be on the pastier-side since the pie has to stand up on its on, but for cobblers in ramekins you can use less flour since the ramekin itself will hold the filling in.
If you do have left over biscuit dough, you can wrap it up in plastic wrap and store it in the refrigerator. I haven’t tried freezing it, but I can’t imagine that it wouldn’t freeze well. When you bake it off, double pan it and place it in a 350-400 degree oven for about 10-15 minutes. Check if the bottoms are getting burnt – if they are slightly burnt you won’t notice the taste – and flip them over with tongs if they aren’t ready just yet. Of course, I hope it won’t have to come to that!
Anyway, here is the recipe for Apple Cobbler and enjoy the videos below!
Good Post, hope to see more good things in the coming days, Thanks