Apple Cobbler

13 ingredients
6 steps

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/8 cups old-fashioned oats
  • 1 1/8 cups packed light brown sugar
  • 1 1/2 cup pecan (5 oz), toasted, cooled, and finely chopped
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoons salt
  • 1 1/2 sticks (3/4) cup unsalted butter, cut into 1/2-inch cubes and softened
  • 4 1/2 lb sweet-tart apples such as Gala
  • 3 tablespoons fresh lemon juice
  • 2 T granulated sugar
  • 1/2 t cinnamon
  • 2 tablespoons all-purpose flour
  • Accompaniment: whipping cream

Directions

  1. 1
    Put oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts) or 10 individual ramekins.
  2. 2
    Combine flour, oats, brown sugar, pecans, cinnamon, and salt in food processor, then blend in butter until mixture forms small clumps.
  3. 3
    Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, cinnamon and flour in a large bowl. Transfer apples to baking dishes, spreading evenly.
  4. 4
    Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes if using large dish or 15- 20 minutes for individual ramekins. Cool slightly and serve warm, drizzled with about 1 T whipping cream.
  5. 5
    Cooks' note:
  6. 6
    Crisp can be baked 4 hours ahead and kept, covered, at room temperature. Reheat in a preheat 350°F oven until warm. Leftover topping freezes well.

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