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Spiced apple cobbler crumble

Spiced apple cobbler crumble
Mel Melcon / Los Angeles Times

It's ironic, in a rosemary-infused sort of way, that in today's farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to exist in parallel worlds, firmly rooted together but ... Read more

Total time: 1 hour, 15 minutes | Serves 8
  • 1 1/4 cups sugar, divided
  • 3 cups (12.75 ounces) plus 2 tablespoons flour, divided
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fresh nutmeg
  • 6 cups peeled, cored and cubed apple (about 2 1/4 pounds, or 6 apples)
  • 1/4 cup water
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange peel
  • 1/3 cup plus 1/2 cup cold butter, cubed and divided
  • 1 cup milk
  • 1/2 cup dark brown sugar
  • 1 cup quick-cooking rolled oats
  • Creme fraiche, vanilla ice cream or sweet cream, for serving

Step 1Heat the oven to 375 degrees. Butter a 13-by-9-inch baking dish.

Step 2Prepare the filling: In a large bowl, whisk together three-fourths cup sugar, 2 tablespoons flour, the allspice, cinnamon and nutmeg. Toss in the cubed apples to coat with the mixture. Sprinkle over the water and mix to combine. Turn the mixture out onto the greased baking dish.

Step 3For the cobbler topping, in a large bowl, whisk together 2 cups flour, the baking powder, salt and orange zest. Add one-third cup butter cubes and, using your fingertips, mash the butter into the dry ingredients until the mixture comes together in a sand-like texture. Pour over the milk and stir just to combine. Drop spoonfuls of the cobbler topping over the apple filling. Don't worry about completely covering the apple mix, as the batter will spread out during cooking.

Step 4Make the crumble topping: In a large bowl, whisk together the remaining 1 cup flour, one-half cup sugar and one-half cup brown sugar. Add the remaining one-half cup butter cubes and mix them into the dry ingredients with your fingertips as before. Add the oats and mix until combined but still crumbly. Sprinkle the topping over the apple and cobbler mix.

Step 5Bake the cobbler crumble until the top is lightly browned, the cobbler is baked through (a cake tester or knife inserted should come out clean) and the apples are bubbly, 35 to 40 minutes. Remove from heat and cool slightly before serving. Serve topped with creme fraiche, vanilla ice cream or sweet cream.

Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. Regarding the apples, Dumeyer recommends "Granny Smith or Sierra Beauty for their firm, tart flavor. Calville Blanc d'Hiver would be another good apple.".


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