We spent a night in Lubbock, Texas when returning from our recent trip to New Mexico. It had been a long drive but we were determined to make a stop at Apple Country Orchards in Idalou, TX just outside of Lubbock. Arriving late afternoon we were too road weary to pick apples but we bought a gallon of frozen apple cider plus a bag of Pink Lady apples. At home I boiled the cider down to syrup for use in I-didn’t-know-which-recipe; it just sounded too good not to try.
Finally those apples made it to apple cobbler. It has been a long time since I made an apple cobbler. Peach cobbler is the standard for ‘cobbler’ in this part of Texas. The apple cobbler in my file was one I crafted for a family Christmas gathering at son Jorge’s apartment in Fort Worth. It survived these many years in the recipe box because everyone loved it.
Suffice to say the old cobbler recipe was not gluten-free so revisions were in order. Plus I wanted to incorporate some of that tangy-sweet apple syrup that took 5 hours cooking time to prepare.
I was winging, just grabbing stuff out of the cabinets and did not think to take pictures along the way. Now I wish I had because it turned out really well and held up on the counter for the several days that we were able to restrain ourselves from devouring it all at once. Don bemoaned the fact that we did not have ice cream to go with it. That would have cancelled out the restraint factor so I was OK on that point.
Apples are in season here and apple cider was on sale at Sprout’s. It was the unfiltered cider that can be boiled down. I understand that the syrup can be purchased on the internet but shipping makes it more expensive that way. If you don’t have syrup or the time to make it just substitute apple juice.
I was not up to blending my own GF flour for this (wish I had been) so I used a cup of the Betty Crocker Gluten-Free Bisquick remaining from experiments several months ago. Yikes! But it did come in handy. This was for Don so I rationalized and used real dairy butter when I would have preferred to use coconut oil. At least I have him off of the margarine he once used 😉
- 2 tablespoons apple cider syrup
- 6 tablespoons sugar (coconut, Sucanat, Truvia, Stevia)
- 1 tablespoon arrowroot powder (cornstarch, tapioca)
- 1 teaspoon ground cinnamon
- ½ cup water
- 4-6 cups prepared apples
- 1 teaspoon vanilla
- ¼ cup butter (coconut, dairy, palm shortening, etc.)
- 2 tablespoons sugar (coconut, Sucanat, Truvia, Stevia)
- ¾ cup milk (almond, light coconut)
- ½ teaspoon vanilla
- 1 egg or equivalent flax or ground chia egg
- 1 cup gluten-free flour
- ½ teaspoon xanthan gum
- Spray or grease a 8” square pan or an equivalent size of pie pan. Set aside. Your oven will need to be at 400*F.
- Mix the first 5 ingredients in a medium size saucepan. Be sure to dissolve the thickener you chose. Stir over medium-low heat until the mixture bubbles and thickens.
- Cut the apples in quarters, remove the core, and peel. Large apples I recommend slicing each quarter into thirds and then cutting across them 3 times to make a dozen bite size pieces – you need to judge this by the size of your apples.
- Add the apples and 1 teaspoon of vanilla to the cinnamon sauce in the pan. Pour this mixture into your prepared baking pan.
- Gently heat the butter with the sugar and milk just until warm and the butter is melted. Beat in the egg (or substitute), plus the ½ teaspoon of vanilla. Mix the flour and xanthan together in a small bowl before adding to the wet mixture. Stir quickly; the batter will be rather thick like biscuit dough. Glop spoonfuls over the top of the batter and smooth it out to the edges of the pan as best you can.
- Bake in your 400*F oven for about 30 minutes or until the topping is done when using the toothpick test.
This cobbler is an easy, basic recipe for budding chefs to have a satisfying experience. Nearly any kind of fruit can be used to make a cobbler but stone fruits and apples require very little adaptation.
The apple cider syrup was easy to make. I picked a day when I needed to be in the kitchen so that I could watch it closely. A gallon jug of cider makes about three cups, 24 ounces, of thick, pourable syrup.
This post is linked to:
Wellness Weekend September 6-10, 2012
at Ricki Heller’s Blog – Diet, Dessert, and Dogs