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Recipe for Molasses Apple Cobbler on The Creekside Cook
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Molasses Apple Cobbler

I like to use a few different kinds of apples for this, because the contrast in flavors and textures is great, but if one kind is all you have, it will still be delicious.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Desserts
Servings: 6 - 8 servings
Author: Donalyn Ketchum

Ingredients

  • 2 pounds of assorted apples peeled, cored and cut in thin slices. [about 4 good sized apples]
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 3 tablespoon all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 & 1/2 cups all purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons very cold butter cut in small cubes
  • 3/4 cup cold buttermilk well shaken
  • 1 teaspoon pure vanilla extract
  • white sanding sugar or raw sugar for sprinkling on top

Instructions

  • Set the oven at 350º, and butter an 8 x 8 inch flat baking dish or pan.
  • Place the sliced apples in a large bowl, with the sugar, molasses, flour, cinnamon, ginger, and salt.
  • Fold together gently until evenly combined.
  • Add the lemon juice, and fold again briefly, to combine.
  • Spread the apples evenly in the buttered dish, making sure to get all the juices scraped out with and place in the oven.
  • Bake for 30 minutes.
  • Meanwhile, In the same bowl, whisk together the flour, sugar, baking powder and salt.
  • Cut the butter into the flour mixture, using a pastry cutter, or a couple of knives, or your fingers - it should resemble cornmeal, with some larger pieces of butter in there. Stick this in the fridge to stay cold.
  • When the apples have been in the oven about 25 minutes, pull the flour mixture and the buttermilk out of the fridge, measure in the buttermilk, and stir gently with a large fork. It should not be smooth - very irregular and shaggy, though without any big spots of flour.
  • Take the apples out of the oven, and quickly scoop the dough on top - a medium cookie disher works well for this, or a couple of soup spoons. You want it bumpy and rustic.
  • Sprinkle the top with the sparkly or raw sugar - a tablespoon or two will do it.
  • Return to the oven for another 30 minutes, until the top of the biscuits is nicely browned and the apple filling is very bubbly all around the edges.
  • Serve warm, with lightly sweetened whipped cream, or vanilla ice cream.
  • Refrigerate leftovers.