"Fancy desserts are too much sometimes," says Eric Mann of the Bear Cafe—so he prefers to serve "huge portions" of this simple cobbler.
Yield: serves 8
For the Apples
- <sup>1</sup>⁄<sub>2</sub>–<sup>3</sup>⁄<sub>4</sub> cup granulated sugar
- <sup>1</sup>⁄<sub>4</sub> cup brown sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. ground ginger
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- 2 pinches ground cloves
- 3 Tbsp. honey
- <sup>1</sup>⁄<sub>4</sub> cup apple cider
- Juice of 1 lemon
- 12 cortland or other sweet tart cooking apples, peeled, cored, and sliced
- 6 Tbsp. butter, cut into small pieces
For the Topping
- 2 cups flour
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- <sup>1</sup>⁄<sub>4</sub> tsp. baking powder
- 10 Tbsp. cold butter, cut into pieces
- <sup>1</sup>⁄<sub>2</sub> cup rolled oats
- 6 Tbsp. heavy cream
- 8 scoops vanilla ice cream
- For the apples: Preheat oven to 325º. Combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, honey, cider, and lemon juice in a large bowl. Add apples and toss well. Put apple mixture into a large baking dish in an even layer, scatter with butter, and bake, gently stirring once or twice, until apples begin to soften and release their juices, about 30 minutes. Set apples aside to cool for 30 minutes.
- For the topping: Sift flour, sugar, salt, and baking powder together into a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in oats. Add cream, stirring until just combined.
- Increase oven temperature to 375º. Scatter topping over apples in a broad band around inside edge of dish, leaving apples in center of dish exposed. Bake until topping is golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. Serve with ice cream.
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