Nathalie Dupree and Cynthia Graubart
Quick ’n’ Easy Cinnamon Apple Cobbler
Serves 4 to 6. Recipe is from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2012). “As my intern Joseph Dweck was growing up, he remembers going to his best friend’s house and smelling a fragrant home-baked apple cobbler on occasion,” Dupree writes. “To this day, smelling one takes him back, remembering tasting it fresh out of the oven. A treasured family recipe, this cobbler is a comforting old-fashioned dessert. It travels well and slices nicely, so it’s perfect for picnics or tailgate parties. Use another favorite fruit to wow any number of people.”
8 tbls. unsalted butter, divided
2 cups thinly sliced apples
1 tsp. ground cinnamon
1 cup self-rising flour
1 cup granulated sugar, divided
1 cup milk
1. Melt 6 tablespoons of butter in an 8- by 10-inch baking dish in the oven while the oven preheats to 375 degrees.
2. Melt the remaining butter in a medium-sized skillet over medium-high heat. Add the apples, cinnamon and 2 tablespoons sugar. Sauté the apples until they are a light golden brown. Set aside.
3. Meanwhile, mix the flour, the remaining sugar, and milk in a medium bowl. Remove the pan with the melted butter from the oven and pour the flour mixture into it. The butter may sizzle while rising to the top of the batter. Spread the apples on top and return to the oven. Bake for about 30 to 35 minutes, or until light golden brown on top.