Apple Cobbler

Right after I made the apple pie filling, I made this cobbler for dessert.  It is inspired by a peach cobbler from Gonna Want Seconds.  It is truly an amazing simple, easy, yet delicious dessert.  The cake-like topping stays crunchy--because of the sugar topping--yet moist underneath.  To intensify the apple flavor, I decided to change the water to apple cider.  It all came wonderfully in one dish that didn't last long in my house.  Everyone begged me to make another one!

 Give it a try, perhaps you'll agree!

Apple Cobbler

Makes one 8-x 8-inch dish


For filling:
2 pints homemade apple pie fillings

For cake topping:
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1/4 cup very hot apple cider

For sugar topping:
2 teaspoons granulated sugar


Preheat oven to 400F.  Grease or butter 8-inch square baking dish.  Spoon apple pie fillings onto the dish, spreading it evenly.

Place all cake topping ingredients in a medium bowl, except the apple cider.  Rub the butter pieces with the flour until the mixture resembles coarse meal.  Pour in very hot apple cider and stir until the mixture just comes together.

Drop large spoonfuls of the dough over apples, try to even out the dough; it will not cover completely, do the best you can.  Sprinkle the top of the dough with the 2 teaspoons of sugar.

Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips; and bake for 15-20 minutes or until topping is golden and baked through.  Serve warm with vanilla ice cream or a drizzle of heavy cream.


Source:  adapted heavily from Gonna Want Seconds' Southern Peach Cobbler

Apple Pie Filling

 This summer season was incredible that I wish it would not go away.  But as soon as I see apples, pears, persimmons, and other fall fruits start to appear in the market, my heart rejoices for the endless possibility of savoring them.  First thing I did was making apple pie filling.  This type of filling is suitable for canning because I like the idea of having it ready when I feel like making apple pie.

Canning has become an enjoyable chore for me surprisingly.  It's true that I have to make a time to do canning but I found that I'm quite proud of what I make into those glass jars.  And I can because of necessity; I want to preserve the flavors of whatever's seasonal but I don't have an extra freezer to store them.

This filling uses ClearJel because it's recommended for canning pie filling.  I've made numerous pie fillings using CearJel before and am always satisfied at how easy it is to process them.  I made this fillings using Honeycrisp apples, courtesy of one of my good friends who has a tree in her backyard.  I'm blessed to have a friend who graciously gives!!

Apple Pie Filling

Makes about 7 pints jars


12 cups sliced peeled cored apples
2 3/4 cups granulated sugar
3/4 cup ClearJel
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice


Treat apple slices by submerging them into a mixture of 1/2 cup lemon juice and 8 cups water.  Leave in the lemon juice water until ready to use; drain completely.

Prepare canner, jars, and lids.  I usually wash jars and lids in dishwasher and then submerge them in the canner pots; fill it with enough water to cover them, then I let it boil for 1 minute.  Leave the jars and lids inside the pots until ready to be used.

In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute.  Remove with a slotted spoon and keep warm in a covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water, and apple juice.  Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.  Add lemon juice, return to a boil.  Drain apple slices and immediately fold into hot mixture.  Before processing, heat, stirring, until apples are heated through.

Ladle hot pie filling into hot jars, leaving 1 inch headspace.  Remove air bubbles and adjust headspace; if necessary, by adding hot filling.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, and store.



Source:  adapted heavily from Ball: Complete Book of Home Preserving