Filling
6 large gala apples, peeled, cored, cut into large chunks
½ cup granulated sugar
1 tsp. cinnamon
2 tbsp. dry tapioca granules
1/8 tsp. nutmeg
2 tbsp. butter cut into small pieces Place
the apples, sugar, cinnamon, tapioca and nutmeg into a large
bowl and toss to combine.
Pour
the apple mixture into a large ceramic or glass baking dish.
Dot the apple mixture with the butter.
Topping
2 tbsp. brown sugar
1 cup flour
1 tsp. baking powder
¼ tsp. nutmeg
6 tbsp butter
1/3 cup cream
Heat
the oven to 375°.
Put
the brown sugar, flour, baking powder and nutmeg in a food
processor. Cut the butter into 6 pieces and add it on top
of the dry ingredients. Process until the butter is in pea-size
pieces. Add the cream and process until the dough is soft
and crumbly. Take the dough out and press it together with
your hands.
Roll
the dough out on a floured surface into a circle or rectangle
the size of the baking dish. Put the dough on top of the
apple mixture and tuck in the edges. Cut slashes in the
top of the dough to let steam escape.
Bake
the cobbler 45-50 minutes or until the top is golden and
bubbling.
Serve
the cobbler warm with vanilla ice cream.
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