Friday, October 5, 2007

Apple Cobbler and Baked Apples

So, here are the three boys with their apples last night. They came from 3 different trees; I believe they brought Macintosh, Red Delicious and Gala apples. After they ate a couple, I used all of the rest.

First up was French Apple Cobbler, from the McCalls Cookbook published around 1960. The topping is thin and somewhat crunchy, so you get a lot of the fruit taste, and less bready flavor, such as is often found in southern cobbler. "Cheat Sheet": If you don't have time to cut up the fruit, etc., use canned pie filling and just put the topping on it before baking. No one will call you on it; if you use, say, cherry or blueberry filling, they'll never know..


5 cups apples, peeled (or not, as I prefer) & sliced
3/4 cup sugar
2 Tbsp flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. butter, softened

Combine everything except apples in a big bowl. Add apples to coat. Put into greased baking pan.

1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. butter
1 egg

Cut butter into dry ingredients; add egg and stir together. Drop by spoonsful on top of apples. Bake at 375 for 35 to 40 minutes, or until filling bubbles and crust is golden.

This recipe came from Pierre Franey's 60 Minute Gourmet cookbook.


3 large apples, sliced
2 tbsp melted butter
1 tbsp confectioners sugar

Brush apples slices with butter; top with confectioner's sugar. Bake at 400 degrees 10 to 12 minutes, or until tender. If desired, run under broiler to brown them up.

Welcome to fall!

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