Close But No Cigar Cobbler

My husband’s favorite desserts are of the apple or berry cobbler/crumble/betty/pie variety. That also happens to be the type of dessert that I am the worst at. I have never made a delicious pie crust. I tried for years and finally now just use store bought. Which would be fine, but he actually likes the cobbler/crumble types more. So I try.

Sometimes I am successful, sometimes I am not. This year I was close. The filling was delicious if a little runny. The crumble top was sort of gross. Why am I post it then? Because I know some of you are better bakers than I am and maybe can help a girl out and see maybe where the recipe didn’t work. Also, the filling is seriously delicious. Use it in your own recipe.

Classic blackberry and apple crumble
adapted from Cobblers & Crumbles by Maxine Clark

Filling:
6 small apples (I used fuji)
8 ounces fresh blackberries
1/4 cup super fine sugar
1/8 teaspoon cinnamon
finely grated zest and juice of 1/2 lemon

Crumble:
1 3/4 sticks unsalted butter, chilled
pinch of salt
1 1/2 cups all purpose flour
1/3 cup brown sugar

  1. Preheat oven to 350 degrees F
  2. Peel, core and slice apples.
  3. Combine in a mixing bowl with remaining filling ingredients and mix well. Transfer to oven proof baking dish
  4. For crumble: combine flour and salt in a clean mixing bowl. Cut in butter with pastry blender.* Combine with sugar.
  5. Distribute the topping mix over the filling in the dish.
  6. Place on baking sheet and bake for 50-60 minutes until golden brown.
  7. Serve warm with ice cream, light cream or creme anglaise.

*This is what I did. The directions actually say “rub butter into the flour with salt until it resembles bread crumbs, stir in sugar” but that didn’t happen. I tried using my fingers and just got giant clumps and the switched to the pastry blender.

Also. I KNOW I took at least a photo of it with my phone, but it has disappeared so clearly my phone hated it too.

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5 Responses to “Close But No Cigar Cobbler”

  1. Audrey says:

    You definitely want the crumble to be like wet sand, it can have larger clumps but it needs to look moist. Your butter might be too cold? I use my food processor to combine everything. It does sometimes become huge clumps, I try to spread it out when that happens or make more to even things out. I’ve also never put salt in a crumble. Just sugar, flour, butter, cinnamon and sometimes nutmeg. Occasionally I add vanilla cus moisture and flavor. :D

    [Reply]

    Amy Reply:

    I’m wondering if the salt was because it called for unsalted butter? It listed food processor as an option for the crumble but I didn’t want to get mine dirty. I should have. The butter was right out of the fridge. I think I might try a pie (with premade crust) with the filling.

    [Reply]

    Audrey Reply:

    They want the butter chilled so it holds things together longer in the oven and you don’t end up with a thin layer of crust but an actual crumble. You could always refrigerate your crumble again after you mix it if it’s gone too soft. I also failed to note I actually use white and brown sugar in my crumble.

    [Reply]

    Audrey Reply:

    Ooh, and you don’t have to be making a pie to test crumble recipes. You can make small batches of just crumble over a single piece of chopped fruit and see how that turns out to tweek your recipe.

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