Apple Cobbler For Two
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Sugar1 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Baking Powder3 tbsps
Heavy CreamDirections:
1
Special equipment: Two 6-ounce, 3 1/2-inch ramekins For the filling: Preheat the oven to 400 degrees F
2
Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg
3
Add the butter, and toss
4
Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes
5
Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices
6
For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl
7
Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough
8
Top each ramekin with dough, dividing evenly
9
Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes
10
Let cool slightly, top with ice cream and serve