Bake in the preheated oven until golden brown, 15 to 20 minutes.Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Place about 2 teaspoons of apple filling in the crust. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Sprinkle in sugar mixture and toss to evenly coat. In a large mixing bowl, toss apples with lemon juice. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg.Simmer until apples are partially cooked, about 5 minutes remove from heat. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally.Preheat oven to 350 degrees F (175 degrees C).It's quite good, and I think next time I will make it in a larger pan, and use all the batter for the base, and make a nice crumb topping for it. The "cake" portion I would liken to a sweet biscuit. and actually, I liked it better this morning with coffee. We tried this one last night when it was hot. The dish reminded me a little of apple charlotte like my Scottish mother used to make.īecause of the previous reviews on this dish, I added oil in place of water to keep it from being so dry. I sprinkled on a little flour on top of the batter which made it less likely to stick when spreading on the bottom of the pan. I added currants just to make it a little different, and also incorporated all the hints from other cooks-more sugar and more spices on the apples. I made this last night and everyone loved it (served it with lightly whipped cream). My family loves it and the whole cake disappears very quickly. It's a great recipe to bring along for a brunch or dinner, very reliable with a nice appearance. I decrease the sugar tossed with the apples by half. I use Cortland apples as they are sweeter and "cook down" a bit more than Granny Smiths. I have made this cake on numerous occasions with great results. For the first time, I used the Honey Crisp variety of apple. This Apple Cobbler Cake is a wonderful, yet simple, reminder of the good things that fall can bring. I have used a variety of fresh fruit instead of apples - peaches with cinnamon blackberries a combination of blackberries and marionberries with cinnamon - each one is great and continually requested by my family. We specifically love this for the two crusts. I have made this countless times for my family. Husband loved it though and a great way to use apples picked from a local orchard. I think I must have done something wrong.my cake was more like shortcake than a soft cake that I imagined. Used orange juice in batter for extra flavour. The batter wasn't anything like cake and it overwhelmed the apples.Ĭake like, more delicious when hot. Like one of the other reviewers, I think I must have done something wrong, but I tried the recipe twice, each time with disappointing results. "Cobbler cake" seemed an apt description. This was a bit different, but very tasty. Oops, I followed the suggestion of Stacy from Elma, NY not the cook from Hopkinton, Ma. And I used oil instead of water in the topping. A previous reviewer suggested using a larger pan which makes the dessert too dry. Also I used 8 apples in an 11x17 dish which was too shallow. I think if you're going to do a cobbler, make the real deal with a true biscuit topping and call it a day. Quite frankly, the cake texture was strange. It might be even better with just a few more apples added to it.
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