Today is hubby's birthday and while my birthday druthers would find me diving into a triple-layered chocolate cake, his favorites have always been fruit pies and cobblers. Since we all know that I'm a pie crust wimp, I went the cobbler route and he'll just have to live with it. Personally, I think he should consider himself lucky that I came home from vacation.
To all of you well-wishers from last week, I came home to a pristine house and discovered that no one was hospitalized or went to jail. Another one of hubby's "game-day" escapades has passed without incident. What more could a wife ask for.
Happy Birthday Dave. You know I love you with all my heart, even when you make me crazy.
Skillet Apple Cobbler (adapted from a King Arthur Flour catalog)
1/3 cup brown sugar
2 tsp cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
4-5 large apples (about 1 1/2 lbs.) cored and thinly sliced (I used a combination of granny smith, gala, and honeycrisp apples)
3 TBSP boiled cider
1 1/2 cups all-purpose flour
3 TBSP sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup cold butter
1 large egg
1 tsp vanilla
1/3 cup half & half
coarse sugar (optional)
Preheat oven to 350 degrees. Spray a 9" skillet (or deep dish pie pan) with cooking spray.
To make the filling:
Combine the brown sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Toss with apple slices and boiled cider. Place in the bottom of prepared pan.
To make the topping:
Whisk together the flour, sugar, salt, baking powder and cinnamon in a large bowl. Work in the butter just until the mixture is evenly crumbly.
In another bowl, whisk together the vanilla, egg and half & half. Add the liquid ingredients to the dry ingredients and stir until combined.
Drop the topping by large spoonfuls on top of apples. Sprinkle with coarse sugar if desired. Bake the cobbler for 55-65 minutes until it's bubbly and the topping is golden brown. Remove from oven and cool for 30 minutes before serving.