Heirloom Apple Cobbler
Source of Recipe
Ari Rapkin
List of Ingredients
FILLING:
2 ounces unsalted butter
3 pounds heirloom apples, peeled, cored, sliced
2 tablespoons fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons flour
1 teaspoon vanilla
CRUST:
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, chilled, cut into cubes
1/3 cup coarse chopped crystallized ginger
zest of 1 orange
1 cup heavy cream Recipe
Melt butter in saute pan over medium heat. Stir in apples, lemon juice, sugar, and flour. Cover partially and cook until tender, 15-20 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until it holds together. Gather dough into a ball. Knead briefly then roll out to a little larger than pie dish. Transfer to dish. Trim off excess. Cut a hold in center. Brush with cream. Bake 10 minutes in 450¼F oven. Reduce heat to 375¼F and bake 20-25 minutes. Serve warm, with whipped cream.
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