Recipes for "apple cobbler"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.

Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.

Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).

Pour apple pie filling in the bottom of a 9x13-inch baking dish; top with yellow cake mix, evenly coating all the apples. Pour butter over cake mix layer.

Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 3 tablespoons sugar and cinnamon in a bowl.

Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar mixture.

Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples in the baking pan. Lightly sprinkle water over top.

Bake in the preheated oven until topping is golden brown, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.

Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

Preheat oven to 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan.

Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan.

Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water.

Bake in the preheated oven until golden brown, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.

Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Mix apples and cranberries in an 8-inch square baking dish. Mix oats, brown sugar, and cinnamon in a bowl; stir in applesauce and soy milk until clumps form. Spoon oat mixture over apple mixture, pressing down slightly.

Bake in the preheated oven until lightly browned and bubbling, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

Mix apple slices and applesauce together in a bowl. Whisk 1/2 cup melted butter and eggs together in a separate bowl; pour into apple mixture. Stir in brown sugar until well incorporated. Pour apple mixture into prepared baking pan.

Mix bread crumbs, 1/2 cup butter, white sugar, and vanilla extract together in a bowl; sprinkle over apple mixture.

Bake in the preheated oven until apples are tender and topping is lightly browned, about 30 minutes.

Butter an 8-inch square (2-quart) baking dish and set it on a sheet pan.

In a large mixing bowl, whisk the brown sugar, flour, and salt until combined. Stir in the melted butter and vanilla.

Peel, core, and cut the apples into 1/4-inch slices and add to the bowl. Stir until thoroughly coated. Spread the apple filling in an even layer in the baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In the filling mixing bowl, mix the melted butter and milk, then whisk into the flour mixture until smooth and the mixture resembles cake batter.

Pour the batter over the apples and use an offset spatula to spread it into an even layer, covering all the apples.

Bake until the top is golden and the apples are fork-tender but not mushy, 35 to 40 minutes. Turn the dish halfway through to ensure even baking. The brown sugar and butter creates a lot of sauce, so the caramel may bubble around the edges after 20 minutes, but continue baking until the topping is golden brown.

Cool the cobbler for 20 minutes to let the caramel sauce thicken slightly before serving. Top with ice cream or serve on its own.

Leftovers can be stored covered in the refrigerator for 3 days. Refresh in a 350℉ oven for 15 minutes before serving.

Spray a 9x13-inch baking dish with nonstick cooking spray.

Cut each cinnamon roll into four equal pieces so you have 20 pieces total from 5 cinnamon rolls. Separate all the layers from each piece of cinnamon roll by pulling apart each sliver of dough.

Add the dough pieces to a medium mixing bowl, then add the apple pie filling. Use a spatula to stir until each piece of dough is coated in the apple pie filling.

Pour the mixture into the prepared 9x13-inch baking dish. Bake, uncovered, for 15 minutes.

Spray a layer of nonstick cooking spray onto a piece of aluminum foil large enough to cover the surface of the baking dish. Place the foil, greased-side down, loosely over the cobbler. Continue baking until the cinnamon roll dough is fully cooked and no gooey parts remain, 20 to 25 minutes.

Remove the cobbler from the oven and use a fork to gently stretch apart a piece of the cinnamon roll to check for doneness. The bread should be fluffy inside, not stretchy or gooey. If it’s still gooey, bake until the bread is fluffy and fully cooked, 5 to 10 more minutes.

Be careful not to over or underbake this recipe; the cinnamon rolls should have crispy edges and soft centers, but not be gooey inside.

Remove the cinnamon roll icing from its plastic container and add it to a small microwave-safe bowl. Microwave to loosen the icing enough to be pourable, about 10 seconds, then use a spoon to drizzle the icing over the warm cobbler. Serve warm for breakfast or dessert!

Store fully cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in 10-second increments in the microwave until warmed through to enjoy your leftovers.

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Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.

Arrange apples in an even layer in the prepared baking dish. Mix 1/2 cup sugar, 1/2 cup pecans, and cinnamon together in a small bowl until well combined; sprinkle over apples.

Stir remaining 1 cup sugar, flour, baking powder, and salt together in a medium bowl until well mixed. Whisk beaten egg, evaporated milk, and melted butter together in another medium bowl until combined; pour over flour mixture and stir until smooth. Pour batter over apples and sprinkle with remaining 1/4 cup pecans.

Bake in the preheated oven for 55 minutes.

Cut the apples into quarters without peeling or coring them. Much of the pectin is in the cores and flavor in the peels. Cut out damaged parts.

Simply Recipes / Ciara Kehoe

Put the quartered apples into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Simply Recipes / Ciara Kehoe

Ladle apple mixture (cooked apples and liquid) into a chinois sieve (or food mill) and using a pestle force pulp from the chinois into a large bowl below.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Measure resulting apple pulp. Add 1/3 to 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add cinnamon, ground cloves, allspice, lemon zest, lemon juice, and a pinch of salt. Taste and adjust seasonings if necessary.

Simply Recipes / Ciara Kehoe

Cook the apple sugar mixture uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring often to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom.

Cook until thick, smooth, and dark brown in color (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny.

You can also cook the puree on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

If you went with the lower amount of sugar, taste the apple butter and add a little more sugar if you think it needs it.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Midway through cooking the apple butter down, place a steamer rack in a large stockpot, and place 6 to 8 (8-ounce) canning jars on the rack. Fill the jars and the pot with water up to the rim of the jars.

Bring to a boil and reduce to a simmer.

Wash the lids in hot, soapy water.

Because the jars will be processed in a water bath for 10 minutes, you do not need to sterilize the jars. They do, however, need to be warm.

Remove the jars from the water bath using jar lifters. Fill the hot jars with the hot apple butter, leaving 1/4 inch headspace. Screw on the lids so they are fingertip tight.

Lower the jars into the boiling water bath. If needed, add enough water to cover the tops of the jars with at least 1 inch of water. When the water returns to a boil, process in the water bath for 10 minutes.

Remove the jars from the water bath and set on a clean dishtowel. As the jars cool, you should hear the lids "popping" as they seal the jars.

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Simply Recipes / Ciara Kehoe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast-iron skillet.

Combine apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, ½ teaspoon kosher salt, and nutmeg in a large bowl; toss to thoroughly combine. Pour into the prepared skillet.

Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and ½ teaspoon kosher salt; stir until crumbly. Pour in cider; stir until just combined. Dollop batter over apple-berry mixture.

Bake in the preheated oven until topping is cooked through and fruit is bubbly, about 45 minutes.

Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).

Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples.

Partially cover the pot and cook until the apples are just tender, about 10 minutes.

Stir in the vanilla, and toss to coat with a tablespoon of flour.

Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.

In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea.

Stir in the candied ginger and zest.

Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!

Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)

Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack.

Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes.

Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.

Serve warm with whipped cream or vanilla ice cream.

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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Use a pastry blender or fork to blend together flour, sugar, butter, and cinnamon in a large bowl until crumbly. Reserve 3/4 cup flour mixture to use as topping.

Sprinkle a light layer of flour mixture into the prepared baking dish; top with a layer of apples. Continue to alternate layers of flour mixture with apples, ending with apples. Sprinkle top apple layer with reserved 3/4 cup flour mixture.

Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.