This apple cobbler with hot sugar crust emerges as a thin layer of bubbling fruit topped with a shatteringly crisp crust. Serve with vanilla ice cream — so good!!
Peeled and cubed Honey Crisp apples, about 6 cups + lemon zest and juice:
Making the batter:
Ready for the oven:
Ta-da!
Description
Adapted from the peach cobbler with hot sugar crust recipe in Kristen Miglore’s Food52 Genius Desserts
Notes: Below is half of the original recipe from Genius Desserts , and, as you can see, I’ve used apples in place of peaches. If you would like to make a larger portion, view this recipe and use a 9×13-inch pan or two 9-inch pie plates.
Regarding apples: Opinions abound on what types of apples you should use when baking. Some people suggest using a combination of apples: one for sweetness, one for tartness, one for texture, etc. I say use what you like. I love Honey Crisp, and I can always find them at my Co-op, and so that’s what I use. This cobbler bakes for 80 minutes, which is long, and I find with Honey Crisps, some of the cubes are still intact at the end while others have softened nearly completely, which makes for a nice combination of textures. Note there is no thickening agent here — no flour or tapioca starches, etc. — just a long, slow bake, during which time, the apples thicken on their own.
Regarding spices : I’ve kept the recipe here more similar to the original, using lemon zest and juice as opposed to warm, wintry spices like cinnamon, cloves, nutmeg, or any spice you would associate with baking apples. If you like those sort of spices, go for it. I prefer apples with vanilla or lemon than with warm spices, but that’s just me, and I know I am in the minority here, so again, use what you like.
Regarding the tart pan: This summer, after realizing I didn’t have a good pan in which to make clafouti, I invested in this set of Toulouse tart pans from Food52’s Shop. I absolutely love them. I’ve used them to make eggplant involtini , quinoa-stuffed poblano peppers , and, as here, peach and pluot cobbler with hot sugar crust. They are dishwasher safe and clean up like a dream.
- 3 to 5 apples, peeled and cut into 1-inch ( 2.5 cm) chunks — about 6 cups total
- 1 lemon
- 1/4 cup (55 g) unsalted butter, softened
- 1 cup (200 g) sugar, divided
- 3/4 cups (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/8 cup (93g) whole milk
- 1/4 cup (60g) hot water
- Heavy cream or ice cream, for serving
- Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Arrange the apples in a 9- or 10-inch pie plate. Using a zester or Microplane, zest the lemon over the fruit. Cut the lemon in half and squeeze half of it into a cup. Strain out the seeds and pour the juice over the fruit. Toss to combine.
- In a stand mixer fitted with the paddle attachment, cream the butter and 3/4 cups of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
- Scoop the batter in about 6 large blobs over the apples. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit.
- Sprinkle the remaining 1/4 cup sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
- Set the pan on the prepared baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places.
- Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Adapted from the peach cobbler with hot sugar crust recipe in Kristen Miglore’s Food52 Genius Desserts
Notes: Below is half of the original recipe from Genius Desserts , and, as you can see, I’ve used apples in place of peaches. If you would like to make a larger portion, view this recipe and use a 9×13-inch pan or two 9-inch pie plates.
Regarding apples: Opinions abound on what types of apples you should use when baking. Some people suggest using a combination of apples: one for sweetness, one for tartness, one for texture, etc. I say use what you like. I love Honey Crisp, and I can always find them at my Co-op, and so that’s what I use. This cobbler bakes for 80 minutes, which is long, and I find with Honey Crisps, some of the cubes are still intact at the end while others have softened nearly completely, which makes for a nice combination of textures. Note there is no thickening agent here — no flour or tapioca starches, etc. — just a long, slow bake, during which time, the apples thicken on their own.
Regarding spices : I’ve kept the recipe here more similar to the original, using lemon zest and juice as opposed to warm, wintry spices like cinnamon, cloves, nutmeg, or any spice you would associate with baking apples. If you like those sort of spices, go for it. I prefer apples with vanilla or lemon than with warm spices, but that’s just me, and I know I am in the minority here, so again, use what you like.
Regarding the tart pan: This summer, after realizing I didn’t have a good pan in which to make clafouti, I invested in this set of Toulouse tart pans from Food52’s Shop. I absolutely love them. I’ve used them to make eggplant involtini , quinoa-stuffed poblano peppers , and, as here, peach and pluot cobbler with hot sugar crust. They are dishwasher safe and clean up like a dream.
- 3 to 5 apples, peeled and cut into 1-inch ( 2.5 cm) chunks — about 6 cups total
- 1 lemon
- 1/4 cup (55 g) unsalted butter, softened
- 1 cup (200 g) sugar, divided
- 3/4 cups (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/8 cup (93g) whole milk
- 1/4 cup (60g) hot water
- Heavy cream or ice cream, for serving
- Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Arrange the apples in a 9- or 10-inch pie plate. Using a zester or Microplane, zest the lemon over the fruit. Cut the lemon in half and squeeze half of it into a cup. Strain out the seeds and pour the juice over the fruit. Toss to combine.
- In a stand mixer fitted with the paddle attachment, cream the butter and 3/4 cups of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
- Scoop the batter in about 6 large blobs over the apples. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit.
- Sprinkle the remaining 1/4 cup sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
- Set the pan on the prepared baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places.
- Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2018/10/16/apple-cobbler-with-hot-sugar-crust/
About this time last year, I went on a Six Seasons tear, making half a dozen recipes, all of which I loved:
- the kale salad that started it all
- gremolata-style roasted mushrooms
- burnt carrots with honey and almonds
- crushed and fried potatoes with crispy herbs
- Brussels sprouts with lemon, anchovy, and Pecorino
- and skhug , which I could drizzle over anything but which I especially like with cauliflower and roasted delicata squash
Here’s the latest hit to add to the list: roasted cabbage wedges with walnuts, parmesan and balsamic.
The recipe reminded me foremost how delicious roasted cabbage is without anything more than olive oil, salt and a hit of vinegar upon exiting the oven. BUT, it also reminded me how little touches can bring an otherwise ordinary dish to a whole new level.
Here, that touch comes by way of a bright, textured salsa made with olive oil, garlic, fresh lemon juice, and equal amounts of toasted walnuts, dried bread crumbs, and grated parmesan cheese. The salsa, which on its own tastes very lemony and a bit salty, gets spooned over the wedges of sweet, caramelized cabbage, which temper the sharpness.
I made this for dinner one night using a purply cabbage from our CSA, then made it again the following night using a head of Savoy cabbage. Both were delicious. I’ve been serving it alongside pizza, but I think it would be especially good with this parmesan-roasted chicken.
Crispy Roasted Cabbage How-To:
Cut the cabbage through the core into about 8-10 wedges.
Toss with olive oil and salt on a rimmed baking sheet; then roast for 15 minutes at 475ºF.
Meanwhile, gather your salsa ingredients: olive oil, lemon, garlic, walnuts, bread crumbs, salt, pepper, and parmesan.
Combine them in a bowl.
Stir to combine.
When the cabbage is nicely bronzed, toss it with a few tablespoons of balsamic vinegar or saba*.
Spoon the salsa over top and serve immediately.
Description
From Joshua McFadden’s Six Seasons
To toast walnuts: Preheat the oven to 350ºF. Spread the walnuts on a sheet pan. Transfer to the oven and cook for about 9 minutes or until the nuts are golden and smelling toasty. Remove, let cool, then, if you’re up for it, transfer to a tea towel and rub away the skins. Then transfer nuts to a sieve and shake to remove the papery skins.
To make dried bread crumbs: Preheat the oven to 250ºF. Pulse stale bread in a food processor until fine, like the texture of coarse polenta. Spread onto a rimmed sheet pan. Transfer to the oven and cook 45-60 minutes or until very dry—crumbs should take on very little color.
If you like video guidance, check out this Instagram Story .
- 1 head Savoy cabbage, cut into 8 to 10 wedges
- 8 tablespoons extra-virgin olive oil, divided
- kosher salt and pepper to taste
- 1 tablespoon saba* (see notes) or 2 tablespoons balsamic, I like white balsamic
- 2 cloves garlic, minced
- 1/3 cup toasted walnuts**
- 1/3 cup dried bread crumbs*** or panko
- 1/3 cup grated Parmigiano Reggiano, plus more for serving
- juice of 1 lemon
- Heat oven to 475ºF.
- Spread the cabbage wedges out onto a large sheet pan. Drizzle with the olive oil. Season with salt and pepper to taste. Toss to coat, then spread back into a single layer. Transfer to the oven and roast for 15 minutes or until it’s browned and crisped around the edges and slightly softened in the center. Note: don’t be alarmed if you see extra-charred bits—this is going to happen, and some of the extra-crispy bits may be inedible. What you don’t want to happen is have the cabbage not be all the way cooked through. Plus, the perfectly bronzy bits are so, so good.
- Sprinkle the saba or vinegar over the cabbage and toss lightly to season them, trying to keep them intact.
- While the cabbage is roasting, put the garlic in a small bowl and pour on the remaining 4 tablespoons of olive oil. Add the walnuts, bread crumbs, parmesan, and 2 tablespoons fresh lemon juice. Season with salt and pepper. Stir and adjust the seasoning to taste.The texture is supposed to be like a “loose, sloppy salsa,” and to achieve this, you may need to add more lemon and olive oil. Both times I’ve made this, I’ve ended up using all of the lemon juice (so about 3 tablespoons total), and 2 more tablespoons olive oil. Also, the mixture itself may taste quite lemony and maybe a little salty … this is OK—when it hits the sweet cabbage, the sharp flavors will soften.
- Arrange the cabbage wedges on a platter. Spoon some of the walnut salsa over top—keep the extra handy in a small bowl at the table…you’ll want more with every bite. Grate a little more parmesan over top. If you wish, drizzle on more saba (or balsamic) or lemon.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
