Apple Cobbler Plus

By bigbare

A vanilla-scented scone topping adds an extra layer of flavor to this classic apple cobbler.

Ingredients

• Filling
• 1/3 cup brown sugar
• 1 1/2 teaspoons Instant ClearJel®
• 1 teaspoon Apple Pie Spice, or a combination of cinnamon, nutmeg, and allspice
• 1/4 teaspoon salt
• 4 to 5 large tart green apples, cored and sliced
• 3 tablespoons boiled cider or cherry concentrate
• Topping
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup cold butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup half & half or milk

Preparation

Step 1

1) Preheat the oven to 350°F and butter a 9" pie pan.

2) To make the filling: Combine the brown sugar, Instant ClearJel, apple pie spice, and salt. Toss with the apples and boiled cider or cherry concentrate. Set aside.

3) To make the topping: In a large bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

4) In a separate bowl, whisk together the egg, vanilla, and half & half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until moistened and cohesive.

6) Spoon the apple mixture into the pie pan.

7) Scoop the topping onto the filling, leaving plenty of room between the scoops to help topping cook all the way through. A muffin scoop is helpful here.

8) Bake the cobbler for 55 to 65 minutes, until it's bubbly and the topping is golden brown.

9) Remove from the oven and cool for 30 minutes before serving.

Yield: about 12 servings.