OMG. I am never going to waste time making a crispy cobbler topping ever again. This was the easiest cobbler I have ever made and it was the best. The cobbler itself intentionally has (comparatively) very little sugar added, so the caramel topping goes really well with the tartness and texture of the cobbler.
Granola Bar Apple Cobbler
- 1 C all-purpose flour
- scant 1/4 C sugar (i used about 1/8 C here)
- Pinch of salt
- 4 T unsalted butter, chilled and cut into 10-12 pieces
- 2 C Oats ‘n Honey granola bars smashed up into pea size pieces (3 packages – just use a cooking utensil to smash them up in the bag)
- 6-8 Granny Smith apples, cored, peeled and cut into 3/4-inch pieces
- 1/4 C honey
- 1 cup (210 g) of sugar
- 2 Tbsp (85 g) butter
- 1/2 C heavy whipping cream
- Make the sauce: Heat sugar in a heavy saucepan over medium-high heat until it turns a amber color (close to the final product above). Once all the sugar is melted, vigorously stir in the butter to combine. As soon as the butter is mixed in, remove the pan from heat and wait 3 seconds. Gradually and vigorously stir in cream and keep stirring until it is all mixed in. Transfer to a seal-able heat proof container and let the caramel cool at room temperature.
- Make the cobbler: Preheat the oven to 350°. Combine sugar, flour, and salt in a large mixing bowl. Using your fingers, incorporate the butter into the mixture. Then add the granola bits.
- In the baking dish, toss apples and honey. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve with caramel sauce.
Reheat the caramel in it’s container over a pot of boiling water.
I used the four fall fruits that I had around the kitchen and were on the verge of expiration. The tart apples nicely countered the sweetness of the figs and plums. I think i could have used just 1 t lemon juice.
- 3 tart apples, peeled, cored, and cut into 1/2″ pieces
- 5 Italian plums, pitted and cut into 1/2″ pieces
- 6 black figs, quartered
- 1 Bosc pear (leftover from my pear tart experiment), peeled, cored, and cut into 1/2″ pieces
- 1/2 C sugar
- 1 1/2 T cornstarch
- 3/4 t vanilla extract
- 1 1/2 t lemon juice
- 1 C rolled oats
- 1/2 C all purpose flour
- 1/2 C sugar
- 4 T butter, softened
- pinch of salt
- pinch of cinnamon
- Preheat oven to 425F and mix together cut fruits, 1/2 C sugar, vanilla, and cornstarch in a baking dish.
- In a small bowl, combine all the dry topping ingredients, then use your fingers to blend in the butter until the mixture resembles a coarse meal.
- Bake for 20-30 min (depending on your oven – mine took closer to 30), or until fruit is bubbling and topping turning golden brown.
a quick lunchtime dessert while i read up on my next BREAD BAKER’s APPRENTICE CHALLENGE.
- 1 fuji apple, sliced
- 1 T raisins
- 2 T honey (i used 1 T honey + a splenda packet – my vice)
- 1 t cinnamon
- 1/4 t salt
- place apples and raisins in a small, microwave safe dish. drizzle w/honey and sprinkle with cinnamon and salt.
- bake in microwave for 5 minutes on 70% power.