One of my favorite desserts to eat, this sweet and tangy apple cobbler is a delicious labor of love. Topped with ice cream and whiskey cider sauce, this dessert is truly a guilty pleasure no matter the time of year.
Fall is my all time favorite season of the year because of the perfect temperature and the comforting food. I also enjoy the beautiful art that occurs with nature like the changing colors of the leaves and grass. Nature is so beautiful and I find it amazing how so much can change so drastically in as little as a few days.
I know, I know. It is January and so far away from the Fall season but I can’t help but think of Fall when making apple desserts. Apples are by far my favorite fruit to bake with and although my husband and I made a promise to each other to start eating healthier this year, we only lasted 2 days before we were craving a tasty treat. Like so many others, dieting never works for us so we prefer to make lifestyle changes. What kind of lifestyle change can I make when I bake ALL of the time? Portion control.
I was never a healthy cook/eater but I also never cooked or ate many things that were bad for you. Occasionally I find myself indulging in a big juicy burger or a huge bowl of ice cream but I personally feel that a little bit of naughty food here and there balances everything. Our solution to balancing is eating better on the week days and having our cheat days on the weekends. This seemed like the happy middle for us and I’ll keep you updated on our progress.
So let’s talk about this cobbler. I’ve tried my fair share of cobbler recipes but meh. They were okay and satisfied our craving but when I tell you about this particular one.
OH MY!!!! We were in heaven.
There’s no shortcuts or lack of flavor in the finished product and this is definitely a recipe you have to try if you like apple cobbler or pie.
With or without the sauce, it is still yummy but I believe that butter pecan ice cream elevates this dessert to a whole other level. I wish I could let you sample through our electronic devices but technology isn’t that advanced (yet).
When making cobblers or pies, I prefer honeycrisp apples but my husband prefers granny smith apples. So when making this a few days ago, I decided to compromise and use 3 honey crisps and 2 granny smiths.
What’s your favorite fruit to bake with?
- 1 1/2 cups apple cider (reduced to 1/4 cup)
- 4-5 medium apples (I prefer honey crisp)
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 1/2 tbsp unsalted butter
- 3 tbsp tapioca flour
- 1 1/4 cups all purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter (cut into pats)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp turbinado sugar (optional)
- 1/2 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- Whiskey Cider Sauce (optional)
- Boil apple cider in a small sauce pan over med-high heat until reduced to about 1/4 cup (about 15-20 min). Transfer to bowl and set aside.
- While apple cider is reducing in sauce pan, peel, core, and cut apples in to 1/4-1/2 inch slices or into pineapple sized chunks.
- In a large bowl, combine apples, cider reduction. sugar, lemon juice, spices, and salt. Toss to evenly coat apples and allow to sit at room temperature for at least 30 minutes but no more than 2 hours (a great time to make topping and refrigerate).
- Preheat oven to 375 degrees and spray a pie or an 8x8 baking dish with nonstick cooking spray. Set aside.
- Pour apple mixture in a colander over a bowl to catch all of the juices. Pour juices (about 3/4 cup) & butter in a small sauce pan. Boil for about 10 min over med-high heat until there's about 1/4 cup of syrup. Only swivel, do not stir!
- Transfer apples back into bowl and toss with tapioca flour. Pour apples to pie plate and pour syrup, as evenly as possible, over the top of the apples. Sprinkle topping over the apple filling and top with the turbinado sugar, cinnamon, and nutmeg.
- Bake for 45-50 mins covering the top with foil about half way through baking to make sure not to burn the topping. Once baking is completed, cool on rack for about 40-60 minutes and enjoy with whiskey cider sauce and butter pecan or homemade vanilla ice cream.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender (or clean hands) cut butter into flour mixture until dough looks like coarse meal.
- In a small bowl, whisk together vanilla and egg. Stir into flour mixture until moist. Cover with plastic wrap and refrigerate until filling is ready to be topped.
- 5 cups apple cider
- 5 tbsp unsalted butter
- 2 tbsp sugar
- 3 tbsp whiskey (I used apple Crown Royal)
- While the cobbler is baking, in a medium sauce pan over med-high heat, boil apple cider for about 45-55 minutes. Reduce to about 3/4 cup and whisk in butter and sugar. Continue boiling for another 3-5 minutes until thickened. Remove from heat and stir in whiskey. Allow to cool before pouring over individual servings of cobbler.