For the ultimate fall dessert, give this apple cobbler a try! It is my grandma's recipe and is so warm and comforting. The dumplings on top are delicious and work great gluten free. Served with a scoop of vanilla ice cream, it's a dessert you will love to share year after year!
Apple Cobbler
Serves 6
3/4 cup sugar
2 tablespoons gluten free 1:1 flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 cups sliced and peeled apples
1/4 cup water
2 tablespoons butter, cut into small cubes
Dumplings:
1 cup gluten free 1:1 flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Preheat oven to 400° F. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Stir in apples. Add water and stir. Pour into a greased baking dish. Dot with butter and cover with foil. Bake 15 minutes. Meanwhile, to make dumplings, sift together flour, sugar, baking powder, and salt. Cut in shortening; stir in milk. Drop by spoonfuls on hot apples. Bake, uncovered, for 25-30 minutes. Allow to cool and thicken before serving.
This is a fairly easy recipe, in fact, much easier than an apple pie, but similar in warmth and deliciousness. The most labor-intensive part is peeling and slicing the apples. A trick I use to do this without the apples turning brown is to cut one apple at a time and place the slices in a big bowl of cold water. I cut the four sides off of each apple, peel the skin with a potato peeler, then slice thinly. Once they are all peeled and sliced, drain the apples in a colander and then add to the cinnamon sugar mixture. Because they are a little wet, I didn't need to add the full 1/4 cup of water. You just need enough to dissolve the sugar.
I love the terminology "dot with butter". Doesn't that just sound like it's from the 50's? But who doesn't believe that butter makes everything better, so putting a few tablespoons on top of the apples while baking is only a good thing! While the apples bake, stir together the dumpling batter. Be sure to cover with foil before baking the apples.
I used my smallest cookie scoop to put the dumpling dough on top of the cooked apples. It's enough to cover the entire top. Now, to be honest, it maybe should have been baked in something a little bigger because the apple filling bubbled up and overflowed into the oven during the second bake. Haha.
But maybe it was only a problem because of my fluted edge. Just a fair warning. Bake the second time for about 25 minutes. Let it sit and cool because that apple filling is boiling and still rocket hot! It will thicken more as it cools as well. Don't worry, it stays warm for a long time, so you can definitely serve it warm.
The combination of the sweet warm cobbler with the cold ice cream is a match made in heaven!
A must make this fall! You will no longer think that peaches are the only cobbler on the planet!
Recipe Source: Recipe from my Grandma Carol Preece. Her recipe was called "Mrs. Olsen's Very Own Apple Cobbler" and Olsen is her maiden name, so I'm guessing it's from her mother or grandmother!