Cornmeal lends a sunny color and great flavor to the buttery topping for this homey apple cobbler. Eat it warm with a generous scoop of vanilla ice cream.
INGREDIENTS
- 8 Granny Smith apples (3 1/2 pounds)—peeled, cored and cut into 1-inch chunks
- 3/4 cup plus 1 tablespoon all-purpose flour
- 3/4 cup plus 1 tablespoon granulated sugar
- 1/3 cup packed dark brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspooon freshly grated nutmeg
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 sticks cold unsalted butter, cubed
- 3/4 cup plus 2 tablespoons heavy cream, chilled
- 2 teaspoons turbinado sugar
- Vanilla ice cream, for serving
HOW TO MAKE THIS RECIPE
- Preheat the oven to 350°. In a large bowl, toss the apples with 1 tablespoon of the flour, 3/4 cup of the granulated sugar, the dark brown sugar, lemon juice, cinnamon, vanilla and nutmeg. Scrape the apples into a 3-quart oval baking dish.
- In a food processor, pulse the remaining 3/4 cup of flour and 1 tablespoon of granulated sugar with the cornmeal, baking powder and salt until combined. Add the butter and pulse until pea-size pieces form, about 30 seconds. Add 3/4 cup of the heavy cream and pulse until moist crumbs form. Scrape the crumbs into a medium bowl, stir with a rubber spatula until evenly moistened, then sprinkle over the apples. Brush the topping with the remaining 2 tablespoons of cream and sprinkle with the turbinado sugar.
- Bake the cobbler for about 50 minutes, until the topping is golden brown and the filling is bubbling. Serve warm with vanilla ice cream.
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