Delicious French Apple Cobbler – A Sweet Treat That’s Really NEAT!

Anyone with an apple and cinnamon cravings will be easily satisfied by this recipe. Apple and cinnamons are always perfect together in desserts. For one, it’s easy to make, with less hassle on your part than if you decided to bake apple pie instead. It only requires a few ingredients that I’m sure you can find in your pantry.

One of our friends over at The Pastry Chef of Baking had this to say about the recipe:

I was in the mood for a warm apple cobbler topped with vanilla ice cream so I threw this together. I didn’t go to all the trouble of the elaborate filling below. Instead, I sliced some apples and tossed them with cinnamon sugar. Mounded them into 3 small ramekins then dropped dollops of the batter over the filling and baked them.

This apple cobbler will probably remind you of those afternoons in your home kitchen back when you’re a child, making it more delicious. Or probably those dinners with family and relatives where you and your cousins fight over the last bite of Grandma’s homemade apple cobbler. This one is a winner dessert recipe that everyone in the table will surely love.

 

Ingredients

Filling

5 cups tart apples, peeled and sliced

¾ cup sugar

2 tablespoons flour

½ teaspoon cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract

¼ cup water

1 tablespoon margarine, softened

Batter

½ cup flour, sifted

½ cup sugar

½ teaspoon baking powder

¼ teaspoon salt

2 tablespoons soft butter

1 egg, slightly beaten

Instructions

Filling: In a medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and water.  Turn into a 9-inch square pan.  Dot apples with margarine.

Batter: Combine all batter ingredients.  Beat with wooden spoon until smooth.  Drop batter in 9 portions on apples, spacing evenly.  Batter will spread during baking.  Bake 35 to 40 minutes at 375 degrees F or until apples are fork tender, and crust is golden brown.  Serve warm with ice cream.

 

 

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Quick Tip: Serve with vanilla ice cream and caramel syrup.

Thanks again to The Pastry Chef of Baking for this amazing recipe.