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French Apple Cobbler

After making three apple cakes for our church dinner about a month ago, I still had a lot of leftover Granny Smith apples. My plan was to make up a few apple pies and freeze them. I still would have apples left (I got carried away at the orchard), so I decided to make a quick, warm sweet treat as well.

At first, I thought about trying to make my little sister’s terrific apple crisp, but I doubt she even uses a recipe. Finally, I remembered an apple cake or quasi-cake that I had when I was little. We used to eat it in a bowl with milk.

I searched my mother’s recipes, yet I did not think she was the one who made it. In fact, I still am not sure who made it. I decided it must have been the French apple cobbler that I found from an early 1960’s McCall’s Cookbook.

The recipe called for a 9 X 9 pan. It turns out I do not own one. Thus, I had to either just make it in an 8 X 8 baking dish or tweak the recipe to better fit an 9 x 13 baking dish. I chose to tweak the recipe.

 

: French Apple Cobbler

  1. 8 c. pared and sliced tart apples
  2. 1 1/3 c. sugar
  3. 3 1/2 Tbsp. sugar
  4. 3/4 tsp. cinnamon
  5. 1/2 tsp. salt
  6. 1 1/2 tsp. vanilla
  7. 1/2 c. water
  8. 1 1/2 Tbsp. soft butter
  9. Batter
  10. 3/4 c. sifted all-purpose flour
  11. 3/4 c. sugar
  12. 3/4 tsp. baking powder
  13. 1/2 tsp. salt
  14. 2 Tbsp. softened butter
  15. 1 1/2 slightly beaten eggs

  1. Preheat oven to 375.
  2. Combine apples, sugar, flour, cinnamon, salt, vanilla, and water in a bowl.
  3. Put in a lightly buttered or sprayed 9 X 13 baking dish.
  4. Dot top with butter.
  5. Mix flour, sugar, baking powder, salt, butter, and eggs in a medium bowl by hand until batter is smooth.
  6. Drop batter on top of apple mixture in baking dish in 12 even portions.
  7. Bake until golden and apples are tender, approx. 35 minutes.
  8. Serve warm with milk, whipped cream, or ice cream.

It was delicious! It was almost what I remember. I will definitely continue to make this recipe while continuing to search for the recipe of my childhood memory. However, I do believe this one may have tasted better!

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Comments

  1. Glenda Rowan says:

    Wondering about the amount of eggs, 1 1/2, for the batter? One or two eggs or
    1 1/2 C ?

    • Thanks for asking! I use large eggs and use only about 2/3 to 3/4 of the beaten eggs…1 1/2 eggs. Since writing the recipe, I have found that as long as you do not use extra large eggs, you can use 2 full eggs and the cobbler turns out the same.

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