Apple Cobbler

Apple Cobbler 

It's spring cleaning time, and one of the first places I wanted to clear out was the freezer. Lodged near the back was a quart of apple slices that I had frozen during the fall harvest. Apples are such a versatile fruit that my options for using these was nearly limitless. The time I had to spend in the kitchen, however, was not. I opted to make a deep dish cobbler. 

What makes cobbler different from, say, a crisp or a crumble? Crisps and crumbles have a streusel topping; cobbler is characterized by its crust of biscuits or dumplings, which soak up spiced and sweetened apple juice as they bake. The apples that I used were a mixture of sweet and tart apples that normally would be used in a cider blend. Any good baking or pie apple can be used to make the filling.

Apple Cobbler 

Filling:
4 cups sliced peeled apples
3/4 c. light brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger

Topping:
1 c. all purpose flour
1 c. oatmeal
1/3 c. softened butter or shortening
1 tsp. baking powder
1/2 tsp. salt
1/4 c. granulated sugar
1/4 c. milk

Preheat oven to 375 degrees. In a large bowl, toss together apple slices, brown sugar and spices. Spray a 3 quart casserole dish with nonstick cooking spray, and pour apple mixture into prepared casserole. Set aside.

In medium bowl, whisk together flour, oatmeal, granulated sugar, baking powder and salt. Add softened butter or shortening, and use a pastry cutter to cut into the flour mixture. Fold in milk, one tablespoon at a time, until mixture just holds together.

Drop flour mixture on top of apples using a tablespoon, covering entire surface with biscuits. Bake in preheated oven for 35 - 40 minutes. Biscuits will be lightly browned. Serve warm, spooning apples over biscuit. Top with vanilla ice cream or whipped cream if desired. Serves 6.

Blueberry Pound Cake

Frozen blueberries, sour cream and real butter
add body and flavor to this pound cake.

Blueberry Pound Cake

Pound cake of any kind is a favorite of mine. Rich, moist and essentially foolproof, poundcake doesn't require special flour, sifting or a lot of fussy preparation. The typical poundcake is baked in either a standard loaf pan or a Bundt pan. It doesn't need frosting, and it can be used as a breakfast bread or as a dessert.

This particular recipe contains sour cream and frozen blueberries. It tastes a lot like a blueberry pancake in loaf form. It is made for noshing with tea or a fresh cup of hot dark roast coffee.

Blueberry Pound Cake
3/4 c. butter (no substitutes)
1 1/2 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla extract
3 c. all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sour cream
1 1/2 c. frozen blueberries

Preheat oven to 350 degrees. Grease and lightly flour 10x4 inch tube pan, Bundt pan or two 8 1/2 x 5 1/2 inch loaf pans.

Using the microwave, melt butter in a large mixing bowl. Add granulated sugar and blend on low speed until sugar is dissolved. Add the vanilla and eggs, beating until thoroughly incorporated.

Whisk together flour, baking powder, baking soda and salt in medium mixing bowl. With mixer on low speed, alternate adding flour and sour cream. When all ingredients have been added, increase mixer speed to medium and beat for 2 minutes.

Pour 1/3 of the batter into prepared pans. Top this layer with 3/4 c. frozen blueberries. Add another 1/3 of the batter, and layer with 3/4 c. blueberries. Cover with final 1/3 of batter. If desired, swirl blueberries gently throughout the batter using a knife or spatula.

Bake in preheated oven - 45 to 50 minutes for loaves, 60 - 65 minutes for tube or Bundt pan, or until cake tester comes out clean. Cool slightly in pan before removing.

NOTE: Keep the blueberries frozen for this recipe, otherwise they will stain the batter blue.