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. Bake in the preheated oven until golden brown, 15 to 20 minutes.I think this recipe is delicious as is.Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Place about 2 teaspoons of apple filling in the crust.
#6 cups chopped peeled tart apples Patch
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.
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