With Labor Day becoming a distant memory and the first day of autumn just around the corner, it’s time to ease into my baking grove again.
I was at the farmers market recently when I noticed a beautiful display of apples at one of the stands. Piled high in blond wicker baskets, the farmer commented on the fall harvest season starting early this year.
“We had such a warm spring and hot summer, all my fall produce is ready faster than I planned,” the man said. “I’ll be sellin’ pumpkins before too long.” I noticed the once dark blue baseball cap used to shade his wrinkled face was faded from the sun. The sleeves on his t-shirt rose slightly to reveal a distinct tan line as he gathered five Ginger Gold apples along with a few zucchini and a bundle of carrots. His rugged domineer was a stark contrast to the way he gently eased the produce into my canvas bag.
Several ideas came to mind as I drove home with my newly purchased bounty. I wanted something rustic that offered a feeling of comfort worthy of a night at home with a good book. This apple cobbler was the perfect decision. Intensely sweet with a satisfyingly golden crust, I expect this recipe will become a regular favorite. Let the autumn baking begin!
- 5 large tart apples, peeled and cored
- ½ - ¾ cup sugar, depending on desired sweetness
- 2 Tbl. flour
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 tsp. vanilla extract
- ½ tsp. lemon zest
- 1 Tbl. lemon juice
- ¼ cup water
- 1 Tbl. butter, chilled
- ½ cup flour
- ½ cup sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 2 Tbl. butter, softened
- 1 egg, slightly beaten
- For the filling: Preheat the oven to 375 degrees. Lightly coat a 9-inch square-baking pan with cooking spray.
- Dice the apples into roughly 1-inch pieces. Toss the apples and the remaining ingredients (except the butter) in a medium mixing bowl. Set aside.
- For the topping: Combine all of the topping ingredients into a small mixing bowl until smooth.
- Pour the apple mixture into the baking pan. Dot the top with the butter. Next, spoon the batter evenly across the apple mixture. It will spread, so don’t worry about leaving open spaces in the batter.
- Bake at 375 degrees for 35-40 minutes, or until the apples are tender and the topping is golden brown.