Nonetheless, I SHALL persevere and in hopes of catching up on loose ends here, I made apple cobbler today.
It really was more of a “I’d better use these apples before they go bad.” moment that decided what I would do for the next 30 minutes. Normally, I run out to the garage freezer, grab a sack of apples that I put up last summer…or the summer before…and throw a cobbler together pronto.
It really doesn’t take that much longer to use fresh apples as I’m too
lazy nutrient aware to peel the apples. I read somewhere years ago that peeling the apples eliminates all of the good stuff. I’m sure I read that. I did didn’t I?!!!
Anyway…this is called Danish Apple Bar. Around my house though, it’s apple cobbler. A sweet friend gave it to me eons ago. Between the two of us, we’ve exchanged enough recipes to qualify for the Martha Stewart Show!
I photographed it with vanilla ice cream…not Blue Bell…on the side aka a la mode. Truth is, I wouldn’t eat cobbler with ice cream if you put a gun to my head. I want my ice cream in a bowl. By. Itself. And I want my cobbler on a plate. By. Itself.
As usual, I’ve altered the recipe just a bit. It’s a gift. Or habit. Not sure which.
Lois’s Danish Apple Bar
2 1/2 cups flour
1 teaspoon salt
1 cup Crisco, butter flavored
1 egg yolk
2/3 cup milk
4 cups cored,thinly sliced baking apples, Granny Smith is my fav fresh, otherwise, I use whatever apples I have in the freezer. Canned works too.
1 cup sugar
1 Tablespoon flour
1 teaspoon cinnamon
Dash of salt
2 or 3 Tablespoons butter
Combine the flour and salt then cut the Crisco in with pastry blender. Combine the milk and egg yolk and stir well. Add to the flour mixture and toss until blended.
Roll out half the dough onto a well-floured board into a rectangleish shape. Place in 9X12 baking dish.
Toss the apples with the sugar, flour and cinnamon w/a dash of salt. Coat the apple well with the sugar. Press into baking dish on top of the pastry.
Roll out the other half of pastry dough and place over the apples. You may want to trim the sides a little to make it look tidy.
Whisk the egg white until frothy. Brush over the top of the pastry.
Bake at 400° for 30-40 minutes.
The original recipe calls for a glaze of powdered sugar, milk and vanilla after the cobbler cools a bit. I never use it as Big Boss has never been crazy about glazes of any kind. The only time I’ve done it is when my apples were tarter than usual and it was too late to add more sugar. Thus, the glaze appeared on my cobbler!
And since I’m the cook, I get the pastry scraps all to myself!!