Patchwork Apple Cobbler
User Reviews
5
Patchwork Apple Cobbler
Description
This cobbler utilizes tart Granny Smith apples combined with sugar, ground cardamom, cinnamon, and orange liqueur for a spiced and citrus-inflected filling. Lemon juice prevents browning and adds brightness. The apples are arranged in a baking dish and covered with small rectangles of pie crust layered in a patchwork style, allowing steam to escape through openings. An egg wash gives the crust a shiny, golden finish.
The baking process softens the apples while crisping the pastry topping to a flaky texture. The warming spices and orange notes complement the natural tartness of the apples. This cobbler can be served warm, highlighting the contrast of tender fruit and crispy crust.
The recipe allows substitutions of baking apple varieties and suggests that orange liqueur can be replaced by orange juice. It can be made ahead and stored refrigerated for up to two days, or frozen for up to three months. To reheat, thaw overnight and warm before serving.
Ingredients
- 6 apple peeled, cored and cubed, Granny Smith, large
- lemon juice of 1
- 2 teaspoons cornstarch
- ½ cup sugar
- ⅛ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ cup orange liqueur
- cooking spray
- 1 pie crust 2 crusts, refrigerated, package
- 1 egg
- 1 teaspoon water
Instructions
- Preheat the oven to 375 degrees.
- Combine the prepared apples in a large bowl with the lemon juice, cornstarch, sugar, cardamom, cinnamon and orange liqueur. Toss well to thoroughly combine the ingredients and coat the apples evenly.
- Lightly spray an 8x11 baking dish with cooking spray. Pour the apples into the baking dish and arrange them in an even layer.
- Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 1/2 inches x 2 inches.
- Arrange the crust rectangles over the apples in a patchwork fashion leaving several openings to allow steam to escape. Be sure to press the pieces on the edges to the sides of the baking dish. If more crust is needed, use the second pie crust as well.
- Beat the egg with the water. Carefully brush the egg wash over the crust taking care not to disturb the arrangement.
- Bake for approximately 1 hour and 10 minutes or until the crust is golden brown.
- Remove from the oven and allow to cool. May be served just warm or at room temperature.
Bonus Recipe: Pie Crust Cinnamon Twists
- Use any leftover pie crust scraps to make cinnamon twists.Gather up the scraps, knead them together for a few seconds and roll them out. Melt a tablespoon or two of butter and brush over the strips. Sprinkle with sugar and cinnamon. Cut the dough into strips about 4” long and 1 1/2” wide. Take each dough strip and give it a twist, then place it on a baking sheet lined with parchment paper. Dab a little more melted butter on each twist and sprinkle on a little more sugar and cinnamon. Bake for about 20 minutes along with the cobbler or until the twists are golden brown.
Notes
- Any baking apple variety or a mix (Honeycrisp, Braeburn, Gala, Fuji, Golden Delicious) can be used.
- Orange liqueur adds flavor but can be substituted with orange juice if preferred.
- Make ahead by preparing and refrigerating for up to 2 days prior to baking.
- Baked cobbler stores in the refrigerator for up to 3 days or can be frozen up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 462kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 245mg | 10% |
| Potassium | 260mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 39g | 78% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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