Easy Peasy Cobbler

This recipe is a go-to recipe of my mom’s!  Thanks Mom!  

A great recipe that could have as many variations as your imagination can drum up.  We will list a couple at the end of the post.   I would love to hear what variations you come up with, so please stop back to the comments and let me know what you come up with. 

Ingredients:
       1 stick of butter
       1 large can (28oz to 32oz) of fruit with syrup or 2 med. cans 15oz each

(I used Doles Tropical Fruit with Passion Fruit syrup)

       ¾ c. milk

       2 tsp. vanilla extract - optional (I added this, mom’s recipe doesn’t include it)

       1 c. sugar

       1 c. A/P flour

       1 ½ tsp. baking powder

       3 Tbs. sugar

       1 tsp. cinnamon

       ½ tsp. nutmeg – optional (again my touch)

Directions:

Place your pan in the oven with the stick of butter in it…use the preheat time to melt the butter.  Ideally the oval Corelle baking dish that has the 3” high sides is what my mom always uses.  I do not own one, so I used a 7 ½” by 10 ½” stone ware baking dish, it is in the oven now….we’ll see how it goes.  I have foil under it just in case.  

(no over flow, so it worked! YEA!!!)

Mix the milk, vanilla, sugar, flour and baking powder in a bowl. 

Pour the batter over the melted butter….DO NOT MIX, just pour it evenly all over the butter.

Then lay the fruit all over the batter evenly, once again….DO NOT MIX.  

Then pour all but 1” of the syrup/juice over the fruit. 

Then sprinkle the sugar, nutmeg & cinnamon all over the top.

Bake at 350 degrees for 1 hour to 1 hour & 15 minutes. Bake until the bottom rises up over the top and turns nice and brown.   

 Delish!!!!

Variantions:

·        Peaches, with sugar and cinnamon (my mom’s original recipe which is excellent & her favorite fruit to use)

·        Cherries, with sugar and cinnamon (my mom makes this one also, it's very good)

·        Blueberries, with sugar, cardamom and lemon zest (I also add the juice of the lemon to the batter)

I can’t wait to try some more interesting flavor combinations!  How about you?

Stuffed Apple Dumplings

I made these up last weekend for Valentine’s Day.  The same weekend I was making the Smelts…I was really missing my parents and home.   My mom use to make apple dumplings with me when I was young and I just love them.  I had not taken the time to bake them in awhile, so it was way over do…I was craving them.  But in my usual flair, I just cannot just follow a recipe, I have to put my spin on it and make it my own. (another thing I learned from my mom!)  Great memories are attached all around cooking and the kitchen when I think of my mom, she inspired me so much over the years that I have her to thank for my passion & love of food.   This blog is a way I can reach out to her over the miles to keep her connected to my kitchen & me.

I use my own pie crust recipe that is very tender, but you could use Pillsbury ready made roll out pie crusts and save some time.   Also you do not need to stuff the apples, that may be a little more costly than some would like, but I took these up a notch for Valentine’s Day. If you leave out the stuffing will not impact this delicious treat, but I do recommend a nice fire and a sweet white wine to compliment the evening.

Enough of my babble…let’s get started…the end result.

Ingredients: (for the stuffing)
       1/8 c. Cranraisin
       ½ c. dark rum (macerate the Cranraisin in the rum over night)

       1 Tbs. ground Cardamom

       1 Tbs. orange jest

       The juice of ½ the orange

       ½ lb. brie cheese (softened)

       

Ingredients: (for the pastry dough)

       2 c. A/P Flour
       1 c. Butter Flavored Crisco

       1 tsp. salt

       ½ c. of Ice Water

Ingredients: (for the apples)

       6 Apples (I used Gala apples…they were on sale)
       ¾ c. brown sugar (aprox. 2 Tbs. per apple dumpling)

       1 Tbs. ground Cardamom (1/6 per apple dumpling)

       6 pats of Butter (for the finishing during baking)

Ingredients: (for the sauce)

       1 c. Sprite

       1 c. sugar

       1/8 tsp. nutmeg ground

       1/8 tsp. cardamom ground

       ½ tsp. vanilla extract (when it comes to vanilla, I do not believe in flavorings)

       6 the juice from ½ an orange (let’s tie the sauce together with the filling)

       1 Tbs. orange zest (tie the sauce to the stuffing)

Directions:

If making the stuffing:

macerate the Cranraisin in the rum over night

get all ingredients out and allow the brie to soften.

Place water, cubed Crisco and metal mixing bowl in the freezer to chill.

Get these all really chilled.

Peel the apples and place them in a pot of water with the juice of 1 lemon.

Place the pot on the stove to simmer, until the apples are partially cooked but still firm.  

Mix all the stuffing ingredients together and set aside.

Drain and dry the apples.  Cut the filling into 6 equal parts, roll the filling into a log to fill the apples.  Make sure to pack the apple.

Place the brown sugar and ground cardamom together in a pie plate, so when we are ready we can coat the apple by rolling them in the sugar and assemble.

 

For the pastry dough:

Place flour, salt and chilled Crisco into the chilled metal bowl and cut them together.  I use 2 butter knives and some elbow grease, but there are gadgets like pastry blenders…it’s your choice, but I do not recommend using your hands because the heat from them will soften the Crisco to much and effect your dough.

When the Crisco is cut in like crumbled topping, then add the ice water and stir just till it mixes.   

Roll out the dough to approximately ¼ to ½ inch thick but make sure the pastry is at least 12” by 18”, because you will be cutting out six - 6” by 6” squares for the apples. 

Once the dough is all cut and ready, roll the stuffed apples in the brown sugar & cardamom then wrap each apple and place in a 9” x 13” pan.  Spray the top of the apple dumplings with butter flavored Pam.   

Then sprinkle the top of the dumplings with cinnamon and sugar.  Bake at 350 degrees for 20 mins. then top each dumpling with a pat of butter.   

Place back in the oven for another 5 to 10 mins. or until golden brown.

While the apple dumplings are in the oven, make the sauce.

Combine the sprite and sugar over medium to medium high heat until dissolved.  Then add the nutmeg, cardamom, vanilla, orange zest & orange juice.  Bring to a boil and reduce to a syrup.

When the dumplings are done drizzle with the syrup.  

 To serve add ice cream and enjoy.