16 August 2013

Apple Cobbler Cinnamon Roll Style


Mom's Apple Cobbler



From Denny:  This is an interesting twist to the old-fashioned apple cobbler.  The dough is rolled out into a rectangle like for a jelly roll sheet cake, then the apple-cinnamon filling is spread on top.  You roll up the rectangle lengthwise and then slice into rounds.  After placing the slices into the baking dish - they look like spirals - a sugar syrup is poured over the entire pan.

This recipe is based off of the idea of how to make a Swedish tea ring.  The beauty of it is that you don't work with yeast dough or have to wait for it to rise before baking!

The sugar syrup is absorbed by the dough while baking.  Fair warning: this is a sweet dish! :)  It's definitely eye candy to match the sweet taste and would make a special dish for a holiday brunch or breakfast for the Christmas season or just when family and friends visit. For the holidays you could be really decadent and offer up a small dollop of some fresh whipped cream to top it at the table or on the side for individual servings...


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You could also use clarified butter or canola oil in place of the vegetable oil.  We are not a fan of solid Crisco since it is so unhealthy, actually worse than real butter that hasn't been clarified to remove the unhealthy milk solids.  Clarified butter is still a heavy oil so if you want something that feels lighter and less rich than choose the canola oil.  The buttery taste is awesome in baked goods which is why I often use unsalted clarified butter.  Canola oil is a much lighter choice.  You decide what you and your family prefer.

As to the sugar, well, you only live once.  Just reserve this for only special occasions.  We are not big sugar consumers at our house, especially white sugar.  If you want more of a European taste then cut the white sugar in half or use only dark brown sugar at the same amount called for in the recipe - and make sure it is densely packed.  Remember; dark brown sugar has more of a hint of molasses taste so if you don't like that taste then stick to the white sugar.  Here in Louisiana we prefer a hint of the molasses taste.

You could use honey and cut it with filtered water instead of the white sugar.  I often do that as our house loves the taste of honey.  Whatever sweetener you use, keep in mind the wetness property of it.  Use filtered or bottled water for a better taste than most tap water.  The water used does affect the taste of the final product.

Which apples do you like?  Check out what is in season in your area and perfect for baking.  I often take some liberties on that one and use whatever apple flavor we enjoy most like Fuji apples.  For baking apple pies and the like I usually use a blend of the very tart and crisp Granny Smith, some Braeburn or Jonathan and a sweeter apple.  The blend of tart, medium and sweet is often an unbeatable combination!  Happy baking!


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Mom's Apple Cobbler


Mom's Apple Cobbler

From:  Martha White flour

Prep Time:  35 min

Cook Time:  42 min


Yield:  8 to 10 servings




Ingredients:

1/2cup butter
2cups sugar
2cups water 
1 1/2cups Martha White® Self-Rising Flour
1/2stick Crisco® Baking Sticks All-Vegetable Shortening
OR 1/2cup Crisco® All-Vegetable Shortening
1/3cup milk
2cups peeled, finely chopped apples
1teaspoon ground cinnamon



Directions:

1.  HEAT oven to 350ยบ F. Place butter in 13 x 9-inch (3-quart) baking dish; place in oven to melt. Combine sugar and water in medium saucepan; heat until sugar dissolves, stirring frequently. Set aside.

2.  PLACE flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl.

3.  KNEAD dough on lightly floured surface just until smooth. Roll out dough to 12 x 10 x 1/4-inch rectangle.

4.  COMBINE apples and cinnamon in medium bowl; stir to mix. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices. Arrange slices in baking dish over melted butter.  Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)

5.  BAKE 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.


VARIATION

APPLE RAISIN PECAN COBBLER:  Sprinkle 1/2 cup raisins over melted butter in baking dish; arrange dough slices over raisins. Sprinkle top with 1/2 cup chopped pecans before baking.




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