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What’s more romantic than spending a fall morning in the apple orchard? Baking your haul into a rustic cinnamon-scented cobbler. This 1999 grand-prize winner from our long-running Prize Tested Recipes contest has you simmer apples alongside dried tart cherries until plump and jammy, then tuck the mixture under a biscuit-like cornmeal topping that bakes up craggy and golden with plenty of crunch from pecans.
Ingredients
1/2cupall-purpose flour
1/3cupyellow cornmeal
2Tbsp.granulated sugar
1tsp.baking powder
3Tbsp.cold butter, cut up
1/2cupchopped pecans
2Tbsp. plus 1/3cuppacked brown sugar
1/2tsp.ground cinnamon
8mediumapples, peeled, cored, and chopped (8cups)
1/2cupdried tart cherries
1Tbsp.lemon juice
1Tbsp.cornstarch
1/3cuphalf-and-half or light cream
Directions
Preheat oven to 375°F. For topping, in a medium bowl stir together flour, cornmeal, granulated sugar, baking powder, and 1/8 tsp. salt. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
In a small bowl stir together pecans, the 2 Tbsp. brown sugar, and 1/4 tsp. of the cinnamon.
For filling, in a large saucepan combine apples, dried cherries, the 1/3 cup brown sugar, the lemon juice, and the remaining 1/4 tsp. cinnamon. Cook over medium-high, stirring frequently, until apples release their juices and begin to boil; reduce heat. Cover and simmer, stirring occasionally, until apples are nearly tender, 5 minutes. In another small bowl stir 1/4 cup cold water into the cornstarch; stir into apple mixture. Cook and stir until thickened and bubbly. Keep hot.
Add half-and-half to topping mixture, stirring just until moistened. Transfer hot filling to an ungreased 2-qt. rectangular or square baking dish. Drop spoonfuls of topping mixture over filling. Sprinkle pecan mixture over topping mixture.
Bake until a toothpick inserted into filling comes out clean, 30 to 35 minutes. Serve warm. If you like, drizzle with additional half-and-half.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cobbler & Crisp</span>
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