I love a good fruit cobbler, but have been pretty conventional in my thinking. I tend to isolate cobbler and crumble making to spring and summer when berries and peaches are abundant. When I received a ton of Granny Smith apples in this week's produce co-op basket, a light bulb went off. Why not cobbler in January?
A few years ago, my sister-in-law Kelley gave me a cookbook called Cobblers and Crumbles. I guess that should have been my first clue that cobblers should not be deprived of apples and other non-summer fruits.
RECIPE: Apple & Blackberry Crumble
Filling:
4-6 medium cooking apples
1/2 lb. fresh or frozen blackberries
1/4 cup superfine sugar
1/2 teaspoon cinnamon
zest and juice of 1/2 lemon
Crumble Topping:
1 3/4 sticks unsalted butter, chilled
1 1/2 cups all-purpose flour
pinch of salt
1/2 cup light brown sugar
Preheat oven to 350 degrees, and set a baking sheet on the middle shelf to heat.
Peel, core and slice the apples, and put them in a mixing bowl. Add the blackberries, sugar, cinnamon, lemon zest and juice. Toss well to mix. Turn into an ovenproof baking dish.
To make the crumble, mix the flour and butter in a food processor until it resembles rough crumbs. Lightly scatter the topping mixture over the fruit mixture. Bake on the baking sheet for 50-60 minutes or until the top is light brown.
Recipe courtesy of "Cobblers & Crumbles" by Maxine Clark (2006)
I have a couple of notes to share on this dessert. I was a little lazy, and used my Kitchen Aid mixer to combine the flour and butter. My result was more like a thick batter than a crumble. Also, in tasting the "crumble" (or crust in my case), I was concerned it needed a little more sugar, so I added pinches of brown sugar on top of the batter after the batter was over the fruit.
This recipe was extremely easy to make, and would be a nice light dessert especially if you were having a dinner party with a heavier entree. Make a little fresh whipped cream, and it would be even better. My family was lucky, and they didn't have to share this one with anyone. I had promised to share some with my mom, but unfortunately the cobbler was gone. (Sorry, Mom.)
A few years ago, my sister-in-law Kelley gave me a cookbook called Cobblers and Crumbles. I guess that should have been my first clue that cobblers should not be deprived of apples and other non-summer fruits.
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| Apples and blackberries ready for crumble |
RECIPE: Apple & Blackberry Crumble
Filling:
4-6 medium cooking apples
1/2 lb. fresh or frozen blackberries
1/4 cup superfine sugar
1/2 teaspoon cinnamon
zest and juice of 1/2 lemon
Crumble Topping:
1 3/4 sticks unsalted butter, chilled
1 1/2 cups all-purpose flour
pinch of salt
1/2 cup light brown sugar
Preheat oven to 350 degrees, and set a baking sheet on the middle shelf to heat.
Peel, core and slice the apples, and put them in a mixing bowl. Add the blackberries, sugar, cinnamon, lemon zest and juice. Toss well to mix. Turn into an ovenproof baking dish.
To make the crumble, mix the flour and butter in a food processor until it resembles rough crumbs. Lightly scatter the topping mixture over the fruit mixture. Bake on the baking sheet for 50-60 minutes or until the top is light brown.
Recipe courtesy of "Cobblers & Crumbles" by Maxine Clark (2006)
I have a couple of notes to share on this dessert. I was a little lazy, and used my Kitchen Aid mixer to combine the flour and butter. My result was more like a thick batter than a crumble. Also, in tasting the "crumble" (or crust in my case), I was concerned it needed a little more sugar, so I added pinches of brown sugar on top of the batter after the batter was over the fruit.
This recipe was extremely easy to make, and would be a nice light dessert especially if you were having a dinner party with a heavier entree. Make a little fresh whipped cream, and it would be even better. My family was lucky, and they didn't have to share this one with anyone. I had promised to share some with my mom, but unfortunately the cobbler was gone. (Sorry, Mom.)
 |
| Hot out of the oven! |
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