Apple Cobbler

 

I love, love, love apple cobbler hot from the oven and served with whipped cream or vanilla ice cream on top. I may be partial, but I think this recipe—one I cobbled together myself—is the best I've ever had.

6 apples (tart, like Granny Smith, are best but I've used Gala when that's all I had on hand)

2 tablespoons lemon juice

1 1/4 cup sugar, divided

1 1/2 teaspoon cinnamon, divided

1 tablespoon corn starch

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 stick unsalted butter, softened

1/4 cup boiling water

1/2 teaspoon vanilla

pure cane sugar crystals (optional)

Preheat oven to 425 degrees. Coat a 9-by-9 baking dish with cooking spray.

Peel, core, and slice apples into fairly thick slices. In large bowl, toss apple slices with lemon juice. Add 3/4 cup sugar, 1/2 teaspoon cinnamon, and cornstarch; toss well to coat. Let sit while preparing topping.

In medium bowl, combine flour, 1/2 cup sugar, baking powder, salt, and 1 teaspoon cinnamon. Using pastry blender, cut in butter until well combined. Add vanilla to 1/4 cup boiling water; add to dry mixture and combine well for a sticky dough.

Pour apples into prepared baking dish, distributing evenly. Using fingers, drop pieces of dough on top, covering evenly but working the dough as little as possible (you want it to be crumbly...or at least I do). If desired, lightly sprinkle top with cane sugar crystals.

Bake 25 minutes at 425 degrees. Remove and serve the hot and bubbly goodness topped with oh-so cold vanilla ice cream or whipped cream.

Makes 6 to 8 servings.