3 lbs. tart apples (such as granny smith), peeled, cored, and slice
3 Tbsp fresh lemon juice
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp coarsely chopped crystallized ginger
Zest of one orange
1 cup heavy cream, plus more for glaze
Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10 inch pie dish. (This recipe has the crust only on the top)
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the dough holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.
Bake 10 minutes in a 450 degree oven. Reduce heat to 375 degree and bake 20-25 minutes. Serve warm with whipped cream.
You can also use Vanilla Ice Cream
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You can add this Apple Cobbler recipe to your own private DesktopCookbook.