Apple Cherry Cobbler

I have, in my front yard, a pretty good sized apple tree. When we moved to our current home, my husband took it upon himself to fertilize and water and love on that tree until we got some apples from it. Because of several negative circumstances, last year we didn't get very many apples to speak of, and the ones we did pick were a bit small and sour. We had hordes of Mule Deer eating all the apples they could reach from the ground, and the woodpeckers and blue jays took care of the rest.
image of mule deer
SO we got a few sad little apple from the middle branches and I ended up  just making apple sauce with them.

This year all the effort of fertilizing and watering has paid off. We also got a medium sized dog that keep the deer away and some shiny silver tape for the top branches that keep most of the birds away. We pick scads and scads of apples!!!
my apple tree
my plethora of apples

Now what to do with them all? I took 7 pounds of them and made a beautiful and velvety apple sauce. 5 pounds of them went into an enormous cobbler (along with some dried cherries), and the rest I gave to friends. I am happy to say that the apples have all been consumed, or frozen in the form of apple sauce for later. Here is the cobbler I made yesterday:

Apple Cherry Cobbler for a Crowd

5 Lbs. apples-peeled, cored and sliced
1 1/2 cups sugar
1 1/2 cups all purpose flour (1 cup corn starch for gluten-free)
1 tsp. salt
2 Tbs. lemon juice
2 cups dried cherries
**Almond Struesel Topping
Oven at 375F (350 for convection)
After peeling coring and slicing the apples place them in a very large bowl.
This little gadget peels, cores, and slices all at once! You can get it from William and Sonoma for about $40

Sift the dry ingredients together. Toss with the apples and then add the cherries and lemon juice last, toss in gently and arrange in your largest baking dish (or two) that has been liberally coated with butter (OR vegan margarine for a vegan cobbler). Place in the oven untopped for 40 minutes.

Remove from the oven, and top with almond topping. Return to the oven and bake 20-30 minutes more. If the struesel looks like it is darkening too fast turn the oven to 325F to finish. Allow the cobbler to sit for 30 minutes, at room temperature, before serving. Serve with ice cream and/or whipped cream.

**Struesel Topping

12oz. very cold unsalted butter (vegan margarine for vegan recipe) cut into 1 inch cubes
2 ½ cups AP Flour (rice flour for gluten free needs)
1 tsp. salt
12oz. sugar
2 ½  cups chopped almonds
Place the butter, flour, sugar and salt into a food processor. Pulse on and off a few times until the mixture looks like pebbly beach sand. Add the nuts and pulse on and off a few more times. Pour the streusel into a bowl and break the large chunks into smaller ones.

Sprinkle over desired pastry and bake. I have also found this mix to make awesome coffee cake topper. Just add a teaspoon of cinnamon and 1/2 cup packed brown sugar to the mix. Sprinkle over uncooked cake batter and bake according to direction. can use boxed cake mix.

###to make this dish vegan-substitute vegan margarine for the butter, just be sure it is super cold. You can make this gluten free by using rice or corn flour instead without mucking up the texture too much.

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