Tuesday, September 24, 2013

Apple Walnut Cobbler

Just another afternoon in the kitchen. Cream Puff rang The Red Queen raving about Peach-Pear Cobbler that she'd whipped up the previous evening. CP used local fruit from a friend's backyard trees! The RQ was inspired and adapted CP's recipe using local heirloom apples!
The RQ used a combination of all purpose and whole wheat flour for the topping. And almond milk instead of dairy to combine the wet and dry ingredients.
This hearty treat whipped-up and baked-up in no time. Portman and The RQ found themselves enjoying a lazy autumn afternoon, sipping Finger Lake Pinot Noir and savoring this seasonal dessert fresh from the oven!

Fruit Filling
Sliced Apples*, Pears, or Peaches and Blueberries (4-5 cups total)
1/4-1/3 cup water______________________________
cinnamon, nutmeg (1/4-1/2 teaspoon each)
1 Tblsp all purpose flour
3/4 cup sugar_________________________________
Scant Tblsp lemon juice 
1/2 cup chopped walnuts

1/3 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp baking powder
2 Tblsp Maple or Brown Sugar
Dash of salt__________________________________
3 Tblsp butter_________________________________
2 Tblsp walnuts_______________________________
1 egg, slightly beaten
2-3 Tblsp milk

Coarse Sugar to sprinkle on top of topping before baking (i.e. raw cane sugar.)

Preheat oven to 400 degrees F and bake in an ungreased 8/8/2 baking pan. 

The filling is prepared stove top. Add fruit* and water to a skillet and bring to a boil over medium heat. Cover and stir frequently. When the fruit begins to break down (5-8 minutes) stir in dry mixture. Don't overcook or you will have applesauce. Once it begins to thicken stir in chopped walnuts and lemon juice. Turn off heat and spoon into baking pan. Top with prepared topping (below).

While fruit cooks down prepare topping. Combine flours, baking powder, sugar, and salt. Next cut in butter and then toss in walnuts. Combine wet and dry topping mixtures just till they come together (don't over mix). Drop mixture on top of fruit like cookies onto a cookie sheet. Sprinkle with a bit of coarse sugar and bake for 20-25 minutes.

*If using apples, peel and core.

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