Happy Monday friends! I hope you all had a fabulous weekend, and much fun celebrating Cinco de Mayo and the Kentucky Derby. It was a pretty dreary weekend her in Cola, gray clouds looming overhead and the threat of rain at any second. But that didn't stop me from a trip to the local farmer's market downtown with my girlfriend Katie and her son Luke.
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| Isn't he the cutest?! He had a blast too!! |
We had a great time shopping the local vendors and supporting a local crepe place,
Crepes and Croissants. Absolutely delish! We both had the tomato tart and for dessert we splurged and had the Cinapple Crepe. It was so good, like eating an apple pie.
So when I was given my monthly
Secret Recipe Club member to select a recipe from, I thought why not do something with apples. I had bought a large bag of apples at my local grocery store that week, so I knew I had a main ingredient. I was assigned
The Weekend Gourmet as my blog to select from. I was thrilled when I saw that Wendy was from Texas, most of you know that I used to live in Houston for three years, and I miss it!! The food and culture in Texas was just unbelievable, and the friends, I do miss my friends.
As I perused Wendy's recipe index, I saw so many things I am looking forward to trying, but the
French Apple Cobbler caught my attention. My second favorite pie (right behind the pecan pie) is apple pie. Since I have never made apple cobbler before I thought lets give this bad boy a try, especially since her recipe seemed fairly simple and easy. It most definitely was; this recipe was quick to prep and make and absolutely delish. Unfortunately it's not husband approved because he doesn't like baked apple dishes....crazy, I know!
The only thing I didn't do was make the maple, cinnamon whipped cream to top my cobbler with. I actually ate it without whipped cream or ice cream, even though vanilla bean ice cream would've been perfection on top of this. I just didn't want to add any more sugar or calories, but I am including the recipe for the whipped cream (on any other occasion I would add it). It's about to be swimsuit season, don't judge!
So happy baking and enjoy this simple and delicious dessert!
French Apple Cobbler with Maple Cinnamon Cream:
Apple Filling:
- 2 Granny Smith apples, sliced
- 2 Pink Lady apples, sliced
- 2 Braeburn apples, sliced
- Juice of 1/2 lemon
- 1 Tbsp vanilla
- 1/4 cup maple syrup
- Pinch of salt
- 1 Tbsp high-oil cinnamon, I used Penzeys
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 2 Tbsp all-purpose baking mix, I used Bisquick
- 2 Tbsp un-salted butter, cut into small cubes
- Preheat oven to 375. Butter a 9x9 baking dish and set aside. To make the apple filling, combine the following ingredients in a large mixing bowl: apple slices, lemon juice, vanilla, maple syrup, salt, cinnamon, sugar, light brown sugar, and Bisquick. NOTE: You should have 5-6 cups of sliced apples from the amount given above.
- Stir with a sturdy spoon until all the apple filling ingredients are thoroughly combined and the apples are all coated with the other ingredients.
- Pour the apple filling into the prepared pan and dot with 2 tbs. butter that's been cut into small cubes.
Cobbler Topping:
- 1 cup all-purpose baking mix, I used Bisquick
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp melted un-salted butter
- 1 Tbsp vanilla
- 1 egg
- Combine all ingredients in a large mixing bowl.
- Stir until all the ingredients are combined. The consistency will be between a cookie dough and cake batter.
- Drop dollops of the dough on top of the apples and use a spatula to spread it over the apples. Don't panic if it doesn't completely cover the apples. As the cobbler bakes, it spreads out and cooks up really nicely!
- Sprinkle the batter with cinnamon sugar. (I omitted this step, as there is more than enough sugar in the actual cobbler recipe)
- Bake the cobbler for 30-40 minutes, until the topping is golden brown and the filling is bubbly.
Whipped Cream:
- 1 cup heavy cream
- 1 Tbsp vanilla
- 1/2 cup maple syrup
- 1 Tbsp high-oil cinnamon, such as Penzey's
- 1/3 cup powdered sugar
- Mix all the ingredients together in a bowl.
- Whip until stiff peaks form.
Recipe: The Weekend Gourmet
