This apple bake needs to have the sugar crust highlighted as it gives it not only flavor, but a truly unique texture. The apples under the crust bake up to a candy, and are really irresistible with the lemon zest.
It is that which justifies the somewhat surprising long baking period. Do not even attempt to consume while still hot because it will burn you with all that molten sugar! Conversely, this bake simply must be enjoyed warm.
Ingredients:
3 to 5 apples, peeled and chopped — about 6 cups total
1 lemon, zest and juice
1/4 cup butter, softened
1 cup sugar, divided
3/4 cups flour
1 tsp baking powder
pinch of salt
3 Tbsp milk
1/4 cup hot water
Method:
Heat the oven to 350°F, with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
Arrange the apples in a 9- or 10-inch pie plate. Zest the lemon over the fruit. Cut the lemon in half and squeeze half of it over the fruit. Toss to combine.
Cream the butter and 3/4 cups of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
Scoop the batter in about 6 large blobs over the apples. With the back of a big spoon, carefully spread the batter evenly over the fruit.
Sprinkle the remaining 1/4 cup sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
Set the pan on the prepared baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes.
Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top.
صحة و عافية
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