I know it’s St. Patrick’s Day, but I forget about it every year–sorry guys. It’s a drunken mess in NYC every year on this day, so I try to stay out of it. I’ll probably have a whiskey when I leave work though, so cheers! And instead of giving you the usual corned beef or Irish stew or Irish soda bread (though I do love Irish soda bread), instead, allow me to introduce you to this absolutely awesome, easy-as-pie apple cobbler. I made this months ago, but life got in the way, yadda yadda yadda, and I’m only just posting it now. I think it’s kind of appropriate, though. The weather is between warm and cold, somewhere in the middle where you overdress in the morning because you’re worried about it being cold later, and then it’s not really all that cold later, but you’re still glad you have that scarf. You know, that kind of weather. I still haven’t taken my beanie out of my purse yet. Soon, though. Soon. Until then, there’s warm apple cobbler to keep my slightly chilly body extra warm. I went real simple here. You don’t even have to peel the apples! Just toss them with some melted butter, some sugar, and some cinnamon, pat your dough into nice little discs on top, and bake until golden and bubbling. I can’t stress the importance of whipped cream or vanilla ice cream here enough. If you can’t make it happen, fine, believe me, this is good stuff. I would know. I may or may not have eaten the leftovers of it with a wooden spoon straight out of the dish after my friends left. Kramer turned around and looked at me, and I looked at him proudly as I scarfed down another spoonful. I’m an independent woman and I can do what I want. I feel no shame eating greedily out of a 9×13-inch baking dish while standing in my kitchen. And he didn’t look at my any differently, because he knew it was going to happen. That’s love. The filling for this cobbler is like the dreamiest apple pie filling you could ever imagine, but it takes less than a quarter of the effort of an apple pie and is nearly idiot-proof. Make one and see for yourself.
Other than it being a national drinking holiday today, things are good! I feel like I haven’t had a ~life update~ in a while. I got to go do a pizza photoshoot for work last week, which was super fun, and I’ve been busy between my day job, running this blog, and getting a few freelance gigs done on the side. I don’t have a ton of free time, as a result, which I get a little stressed out about at times, but then I consider what life would be like if I had every Saturday and Sunday free and I think I’d go nuts. Maybe if I hadn’t started working on all of this in the first place, I’d be used to having nice, relaxing weekends, but that’s not how I do things and even if I am totally free on a weekend, I end up photographing something or working on my blog or putting some outing together so I’m not just chilling at home, even though, in my mind, that’s all I want to be doing. Figures. If you want to follow what I’m up to, running around NYC or putzing around in my kitchen at home, you can follow me on Instagram or add me on Snapchat (my username there is @CrepesofDeath because why not). Let’s be friends!
I like to leave the skins on my apples for color and texture when I bake them. You can peel ’em if you want, though.
Toss with butter and sugar, top with the cobbler topping, and bake.
That’s the stuff.
- 6 apples, cored and thinly sliced (you can use whatever variety you have handy–I went with Granny Smith and Gala. Also, you can peel your apples or not–I prefer not to, as I like the texture and color that the skins add to the final product)
- ½ cup butter, melted
- juice of 1 lemon
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup whole milk or buttermilk
- 1 egg + 1 teaspoon water, beaten
- raw sugar, for sprinkling (optional)
- whipped cream or ice cream, for serving (totally optional)
- Preheat your oven to 375 degrees F. Butter or grease a 9x13-inch baking dish liberally.
- Wash and dry your apples, then slice them thinly. In a large, microwave-safe bowl, melt your butter. Once melted, stir in the vanilla extract and lemon juice. Add in the apples to the melted butter mixture and toss to combine. In a medium sized, bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, and salt. Sprinkle the flour mixture over the apples and toss to combine. Place the apples in your 9x13-inch baking dish and set aside.
- You can go ahead and use the same large bowl that you mixed the apples in to make the topping, if you like (I did). Just quickly rinse or wipe out the bottom, if there's any leftover sugar mixture. Whisk together your flour, baking powder, salt, and cinnamon. Slowly pour in your milk, using a wooden spoon to mix everything together, until a thick dough forms.
- Using your hands, make 12 rough discs of dough with your hands and place them in a row on top of your apples (3 across, 4 down). They do not have to be at all perfect or evenly sized, as they will puff up when baked. Beat together your egg and water, and brush lightly over the tops of the discs. Sprinkle liberally with raw sugar, if you so desire. Bake for 55-60 minutes, until lightly browned and bubbling. You can serve this hot, room temperature, or cold–dealer's choice! I do highly recommend some whipped cream or vanilla ice cream, though, if you can. Enjoy.