Tuesday, September 4, 2012

love people; cook them tasty old-fashioned cobbler

By now, you probably know that anything with the words, "old-fashioned," is going to grab my attention.  I really love old things - houses, furniture, clothes, recipes, people... :)

I grew up watching "Little House on the Prairie" every week.  Our family night consisted of getting to eat in the living room on the "pad," (a red and white checked oil cloth) and watching the show.  It's still my absolute favorite.  Laura Ingalls was a girl after my own heart, and I still, to this day, want to be like Ma...  And what about Pa?  Does it get any better?  A wonderful blend of kindness and steel, he was.

Some of my most beloved scenes were of the family sitting down after dinner, Mary and Laura doing their homework, Pa playing his fiddle, a roaring fire, and Ma serving up dessert.  I can just imagine "Old-Fashioned Cobbler" would have been such a one.  And I know it does beautifully in a dutch oven, so it's very possible!

If you like to go to a little trouble, I've posted the recipe I use when I have some time to spare.  Making the filling can really take this dish up a notch, but this is also a perfect go-to option in a pinch.  Just grab any variety of canned pie filling and you can save at least 20 minutes.  The sugar and butter caramelize really nicely, so this makes for a rich, more cake-like consistency than a traditional cobbler with a crumble topping that many are used to having.  And kiddos like to watch it as it bakes.  The batter envelops the pie filling and cooks right over top of it (as seen below) - no need to stir.

Pictured here is one I did recently with fresh apple filling.  I topped it with a scoop of butter pecan ice cream - wow.

Your next recipient is gonna love this one... Go and bless someone!

Old-Fashioned Cobbler - makes 6-8 servings 
For the filling

  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 tsp. cinnamon
  • freshly ground nutmeg, to taste
  • 7 medium apples, peeled, cored, and thinly sliced
  • 1 lemon, zested and juiced
For the batter

  • 1 stick butter
  • 1 cup milk
  • 1 cup sugar
  • 1 cup self-rising flour
~ Set oven to 350 degrees.
~ In two-quart casserole dish, place butter in dish and set in oven as it heats.
~ In small bowl, mix together brown sugar, all-purpose flour, cinnamon and nutmeg.  Set 
~ In large bowl, place the apples and sprinkle with the lemon juice and zest.  Stir to coat.
~ Add sugar mixture to apples and toss to evenly coat.  Set aside.
~ In a medium bowl, mix together milk, white sugar, and self-rising flour.  
~ When butter has fully melted, pour milk mixture into casserole dish and add filling 
    (canned or prepared).  Don't stir.
~ Cook for 50-60 minutes or until top is golden and filling is slightly bubbling.  

Filling recipe from Paula Deen via Food Network