APPLE COBBLER WITH POACHED DRIED FIGS
This recipe is from Russo's Market in Watertown, MA. It is a nice variation on this winter dessert staple.
Provided by Quinn Horn
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a non-reactive saucepan, combine figs, red wine, and 4 T honey.
- Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated.
- Set aside to cool a bit.
- Heat oven to 350 degrees.
- Peel, core, and slice apples into big bowl.
- Add spices, sugar, flour, and 3 T butter, cut into small pieces.
- Combine well, then add figs and any remaining liquid.
- Combine again.
- Butter a 8x11 baking dish, and pile fruit mixture into it.
- Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.
- Prepare topping: Rub together flour, butter, salt and brown sugar.
- Combine with granola or oats until a coarse mixture is formed.
- Remove baking dish from oven, and spread topping mix evenly over the fruit.
- Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.
ULTIMATE PLUM & APPLE COBBLER
Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit
Provided by Tom Kerridge
Categories Dessert
Time 1h25m
Number Of Ingredients 15
Steps:
- For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
- Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
- Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
APPLE COBBLER
Treasured by my family, this easy recipe for apple cobbler is a delicious old-fashioned dessert. It travels well and slices nicely, so it's perfect for picnics or tailgate parties. We like apples, but you can use your favorite fruit. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. , In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into a greased 13-in. x 9-in. baking dish. Chill the remaining dough. , Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350° for 45-50 minutes or until apples are tender and crust is golden.
Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 179mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE-FIG CRISP
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally.
- Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.
- Spoon crisp into large shallow bowls. Serve with cream, if desired.
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- Heat oven to 350°. Coat 8x8-inch baking dish with cooking spray. Place figs and Marsala in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2 minutes. Let stand 5 minutes. Stir until most of liquid is absorbed. Set aside.
- Place apples in prepared baking dish. Sprinkle with flour and cinnamon, toss to coat. Heat honey and butter until melted; drizzle over apples. Arrange figs over apples. For topping combine flour, sugars, cinnamon and salt in a medium bowl; cut in butter until crumbly. Sprinkle over apples and figs. Bake 40 minutes or until topping is golden brown and filling is bubbly. Serve warm.
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