STRAWBERRY COBBLER Makes about 8 servings INGREDIENTS:
Strawberry Base: 6 cups strawberries, cut in halves or quarters 1/2 cup sugar 1 1/2 tsp. cornstarch 1 tbsp. all purpose flour Juice from half a lemon Topping: 1 3/4 cups all purpose flour 4 tsp. baking powder 1/4 cup + 2 tbsp. sugar 5 tbsp. cold butter, cubed 1 cup whole milk 2 tbsp. turbinado sugar or cinnamon sugar INSTRUCTIONS: Preheat oven to 375° F. Lightly grease a 9”x13” pan and set aside. In a large bowl, toss together all the ingredients for the strawberry base. Spread the mixture into an even layer on the bottom of the prepared pan. In another large bowl, mix together the flour, baking powder and sugar for the topping. Using a pastry blender, cut in the cold butter until we’ll blended and the largest pieces are about pea sized. Pour the milk over the flour mixture and using a couple fingers, stir in the milk just until all the flour is barely moistened. The mixture should be very lumpy and sticky. Using your fingers, drop clumps of the dough over the strawberries until most of the pan is covered. Be sure to leave gaps between the clumps for even cooking. Sprinkle the top with turbinado sugar or a cinnamon sugar mixture and place the pan in the oven. Bake at 375° F for 35-45 minutes, or until the topping is golden brown around the edges and a toothpick inserted into the topping comes out clean. Allow to cool for about 20-30 minutes before serving. Serve with whipped cream or ice cream, if desired.
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OK, so I must admit that I am not a fan of cooked apples. But this apple crisp is so dang delicious! I added some apple butter and whiskey to the apple mixture, which gives it a little more of a condensed apple flavor and a perfect warmth. This is definitely one cozy dessert! Since I’m not a fan of the texture of cooked apples, I dice my apples really small. This allows them to cook down well and get nice and soft. This step is probably my least favorite part of making this dessert. I peel all the apples with a vegetable peeler, then cut them into four sections, around the core. Then I chop them into about a half inch dice. It just seems to take forever to prep. If it’s taking you a while to cut your apples and they begin to brown, simply toss them with a couple tablespoons of fresh lemon juice. This will stop them from browning and won’t affect the flavor. I made this no-churn ice cream a little differently than most no-churn ice creams. I really like the flavor of the egg yolk in my ice cream, so I did this recipe similar to how you would make regular churned ice cream. If you want a simpler version of the no-churn ice cream…. you could just make the standard base for a no-churn ice cream, which is 2 cups of heavy whipping cream, one 14 oz. can of sweetened condensed milk, and 1 tbsp. of vanilla bean paste. You whip the cream until stiff peaks form, then slowly add in the sweetened condensed milk and vanilla while whisking on high speed. From there, you can transfer the mixture to a bread pan and swirl in the apple butter like you do in the recipe below. DRUNKEN APPLE CRISP WITH APPLE BUTTER NO-CHURN ICE CREAM Makes 10-12 servings INGREDIENTS:
Apple Butter No-Churn Ice Cream: 1 1/4 cups whole milk 1 tbsp. vanilla paste or 1 tsp. vanilla extract 1/2 cup + 2 tbsp. apple butter 3 egg yolks 1/2 cup sugar 1 1/2 cups heavy whipping cream Drunken Apple Crisp Base: 6 Granny Smith apples, peeled, cored and diced small (1/2” dice) 1/3 cup dark brown sugar 6 tbsp. whiskey or bourbon 3 tbsp. all-purpose flour 1 cup apple butter Drunken Apple Crisp Topping: 1 cup all-purpose flour 1 cup dark brown sugar 1 1/4 cups quick oats 1 tbsp. cinnamon 1 tsp. sea salt 1 cup (2 sticks) butter, melted INSTRUCTIONS: Apple Butter No-Churn Ice Cream: Combine the whole milk, vanilla, and 2 tbsp. apple butter in a small saucepan and heat over medium heat until it begins to simmer, stirring occasionally. Meanwhile, in a heat-safe bowl, whisk together the egg yolks and sugar until pale yellow and fluffy. Remove the milk from the heat and pour in a slow and steady stream into the bowl with the egg yolks while whisking the entire time. Pour the egg and milk mixture back into the saucepan and return to the stove over medium heat. Stir constantly until the mixture begins to thicken slightly. Do not let it come to a boil. Remove from heat and continue to stir for a minute. Transfer to a heat-sage bowl and place in the freezer for about 30 minutes to an hour, until completely chilled but not frozen. In a stand mixer or with a hand mixer with a whisk attachment, whisk the heavy whipping cream until soft peaks form. While the mixer is running, slowly pour in the egg and milk mixture. Whisk on high until stiff peaks form. Transfer the mixture to a bread pan. Spoon 1/2 cup of apple butter over the mixture and use a knife or spatula to swirl it into the cream mixture. Immediately place the pan in the freezer. Freeze for at least 4 hour or overnight before serving. You may need to let the ice cream set out for about 10 minutes to soften prior to scooping and serving. Drunken Apple Crisp: Preheat oven to 350° F. Grease an 8”x12” or 9”x13” pan. In a large bowl, mix together the diced apples, sugar, and whiskey. Add the flour and mix thoroughly. Add the apple butter and mix thoroughly. Spread the apple mixture evenly in the prepared pan. Set aside. In a medium bowl, mix together the flour, brown sugar, oats, cinnamon, and salt for the topping. Stir in the melted butter until evenly combined. Using your fingers, crumble and sprinkle the topping evenly over the apples. Do not press the topping down, it should be pretty chunky to allow it to cook properly. Place in the oven and bake at 350° F for 1 hour or until the topping is slightly brown and edges are bubbly. Remove from heat and allow to cook at least 20 minutes before serving. Serve warm or at room temperature with a big scoop of the Apple Butter No-Churn Ice Cream. For the cobbler topping:
Mix together: 1 3/4 cup flour 4 tsp. baking powder 6 tbsp. sugar With a pastry cutter, mix in until coarse: 5 tbsp. cold butter Make a well in the center, then pour in: 1 cup milk Stir in milk quickly, until mixture is just moistened. Should be the consistency of a really wet dough. Refrigerate for 10 min. Mix together: 2 1/2 cups blueberries (fresh or frozen) 1 tsp. vanilla 1 tbsp. lemon juice 1 cup. white sugar 1 tbsp. flour 1 tbsp. butter In a seperate bowl, mix together: 2 tbsp sugar pinch of cinnamon Preheat oven to 375 degrees. Pour blueberries in a lightly greased 8x8" pan. Drop large spoonfuls of the dough on top of the blueberries, leaving small gaps between the spoonfuls. Sprinkle the top with the cinnamon-sugar. Bake for about 30-45 min., until the top is golden brown. A knife inserted into the dough should come out clean. Let cool for about a half hour. |