Apple Cobbler

I feel like I’m drowning in medical school applications right now. I’ve been stressing about all the various components, and going over every detail to make sure I have everything I need to. If you haven’t ever had the pleasure (read: absolute horror) of looking over a med school application, rest assured that it’s nearly one of the most in-depth, extensive applications you could ever complete. This, plus starting all my courses these last couple of weeks has left a serious desire to do some baking. Nothing de-stresses more than something wonderful, and delicious emerging from the oven.
It felt like it was almost fall there for a couple of days and I got excited, but now we’re back to highs of 25 C! Anyways, I took the chance while I could to relish the cool weather by making this amazing apple cobbler.

Then you make your bottom crust, and sprinkle that on the bottom of the pan.
Next comes the apple filling, which follows a slightly different method than normal crisps or cobblers. You’re going to take your leftover apple juices and boil them along with some cornstarch until they thicken. My cornstarch got a little ‘gloopy’ during this stage, but I used a strainer to get the lumps out and it still thickened nicely.
Layer your apples over the bottom crust. The pan will seem unusually full, especially because there’s still another layer to go. You can see my kitchen helper on the left. She makes an excellent vacuum for any scraps that fall on the floor.
Next layer on your oat topping. I took this picture just to show you how high it’s going to be when you get everything together. It helps if you put a cookie sheet underneath when you bake it, just in case you get anything that bubbles over.
Yum!

Apple Cobbler
(Adapted from Ian Kennedy of the Selkirk Grille at Heritage Park)

Apples:
1 c. brown sugar
1/2 tsp allspice*
1 Tbsp cinnamon
7 apples, cored, peeled, and sliced
1 cup apple juice
1/4 cup water
2 Tbsp cornstarch
Mix sugar, allspice and cinnamon. Toss with the apples, then add the apple juice. Let apples macerate for 45 minutes, then drain off the juice and reserve. Whisk the water and corn starch together and reserve. (*If you don’t have allspice, just mix 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, and measure from there.)

Crust:
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 Tbsp sugar
1/4 cup cold butter, diced
scant 1/2 cup milk
Mix all the dry ingredients in a mixing bowl, then cut in the butter. Slowly mix in the milk, but stop before it turns into a dough. The crust mixture should be somewhat dry. Grease an 8-inch square baking pan and loosely spread the crust mixture in the pan.

Topping:
2/3 cup flour
1 cup brown sugar
1 1/2 cups rolled oats (not instant!)
1/2 cup butter, melted
1 Tbsp cinnamon
Mix all ingredients together and reserve.

To assemble: Preheat the oven to 325F. Bring the apple juices to a boil and whisk in the water and cornstarch mixture. Cook, whisking, until thickened. Mix the thickened juice with the apple slices, then layer the slices on the crust. Spread the topping evenly over the apples. Bake the cobbler for 45 minutes, then serve it warm with vanilla ice cream or gelato.


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