I've had many different types of cobbler in my life, but I don't think I've ever had apple. I got this recipe from and old cookbook I was given. I love it because it's a New England cookbook and my husband is from there, so a lot of these recipes really bring back memories for him. This particular recipe hails from New Hampshire.
I absolutely loved the "cobbler" portion of this recipe. The almond extract makes it more like a yummy bread on top of delicious apples. I think the next time I make this recipe I will double the apple portion because they seemed to sort of disappear beneath the yummy cobbler. I also loved how easy this was to throw together, much easier then making an apple bread or an apple pie.
Great fall/winter dessert.
Recipe from The New York Times New England Heritage Cookbook, page 227
- 2 cups thinly sliced, peeled and cored apples (I think you can add more if you want to)
- 1/2 cup light brown sugar
- 1/4 tsp almond extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 3 Tbsp granulated sugar
- 1/2 tsp salt
- 1/3 cup shortening
- 1/2 cup milk
- 1 whole egg, well beaten
- Preheat the oven to 400º
- Grease and 8x8 or 9x9 inch square baking dish.
- Arrange the apples on the bottom of the dish.
- In a small bowl, combine the brown sugar, almond extract, cinnamon and nutmeg. Sprinkle over the apples and put into the oven.
- In a medium bowl add the flour, baking powder, 1 Tbsp of the sugar and salt. Use a pastry blender, two forks or your fingers to add in the shortening and work until it looks like wet sand.
- Add the milk and egg but only stir until the ingredients are moist.
- Take the dish out of the oven and carefully spread the dough over the apples. Sprinkle with the remaining 2 Tbsp of sugar and put in the oven for 35-40 minutes.
- The top should be golden brown. Let sit for 5-10 minutes before serving.