My mom taught me how to make apple cobbler. Growing up we ate very few sweets probably because my dad is a dentist. But he has apple trees so I guess as long as there was fruit in the dessert it was considered healthy :o))
The secret is to get a good golden crust on top made possible by the sugar in the batter. Push the apples down under the batter so they don't burn on top. Cover with a little sheet of foil if the apples begin browning too quickly.
This was one of our recipes in my recent Family Heirloom cooking class at the UT culinary institute.
Serves 8
Ingredients:
1 stick butter, cut into 4-5 slices
1 ½ cup self-rising flour
1 ½ cup sugar
1/3 cup oil
1 ¼ cup buttermilk
½ cup apple juice
1 teaspoon cinnamon
3 large granny smith apples, peeled and sliced
Instructions:
Preheat oven- 350 degrees
Place butter in 9x13 baking dish and melt in preheated oven.
Mix together in a medium bowl the flour, sugar, oil and buttermilk. Pour the batter over melted butter in the 9x13 pan. Place apples over batter. Pour juice over apples. Sprinkle with cinnamon.
Bake until crust turns golden brown about 45 minutes.
Terri’s Tips:
Use any fruit in this recipe; always select fresh fruit in season. You will need about 3 cups of fruit.
Serve with ice cream or whipped cream