Description

This quick & easy apple and pecan cobbler is my idea of the perfect winter weekend pudding. Full of Autumnal favors, heartwarming, and just a little bit indulgent.

Ingredients

Scale

Apple Filling

Juice of 1 lemon
5 cooking apples – I use Granny Smiths
1/3c white sugar
1/2 tsp ground cinnamon
80g pecans, roughly chopped

Cobbler Topping

1 1/4c plain all-purpose flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
80g unsalted butter
1/2c brown sugar + 2tbsp for the topping
2/3c buttermilk
1 tsp vanilla extract

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Instructions

Preheat the oven to 180 degrees Celcius.
Peel, core, and quarter each apple. Cut each quarter into 6 cubes. Pop the apple pieces into a large bowl and toss with the lemon juice.
Add the sugar and cinnamon and toss to coat the fruit. Add ¾ of the chopped pecans. Reserve the rest for the topping.
Pop the apple filling into a 23cm cast iron skillet.
In the mixing bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.
Add the brown sugar, and again, give it a quick mix to incorporate the sugar.
Pour the buttermilk and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a thick cake-like batter.
Top the apple filling with spoonfuls of cobbler topping. Be sure not to cover the filling completely. This allows the cobbler to cook evenly.
Sprinkle with the remaining pecans and 2 tbsp brown sugar.
Pop into the preheated oven for 35 minutes or until golden brown and bubbling.
Serve with a big scoop of ice cream and drizzle generously with butterscotch sauce.

Notes

How to prepare the apples

Peel and core the apples. Then cut each apple into four quarters. Cut each quarter into 6 pieces. As long as they are all roughly the same size, the shape really doesn’t matter too much, however, because I like chunks of apple in my cobbler, that’s what we are doing today.

If your oven runs hot and the crumble topping is browning too fast, try covering the cobbler with aluminum foil and removing it for the last 10 minutes to crisp up the topping.

Nutrition

Serving Size:
Calories: 508
Sugar: 49 g
Sodium: 143.8 mg
Fat: 21.9 g
Carbohydrates: 77.9 g
Protein: 5.5 g
Cholesterol: 31.7 mg