Apple Maple Walnut Cobbler

Apple Maple Walnut Cobbler

Yesterday I blogged Apple Crisp, which I think we all agree is one of the more ubiquitous apple desserts. Delicious and classic though? Of course. But it got me thinking, you constantly hear about apple crisps, but you rarely hear about apple cobblers. While technically cobblers (or crisps for that matter) can be made with any fruit, cobblers seem to be mostly peaches, berries and the like. You don’t often see an apple cobbler.

Apple Maple Walnut Cobbler

And since I remain on Team Cobbler, I wanted to make one with my apple picking stash. Like I did last year. Cobblers can be made in one of three ways: fruit under a pie crust, fruit under biscuit topping, or fruit under a cakey crust. This one is clearly in the third category, and this kind of cobbler is probably the easiest to prepare. You simply make a batter that is identical to making a simple cake and drop it by the spoonful over the fruit in a baking dish. Bake in the oven and voila! Scrumptious cobbler awaits you and begs to be served with cold vanilla ice cream. This one was outstanding. The maple syrup flavor really comes out in every bite, giving it a decidedly fall, comforting feel.

Apple Maple Walnut Cobbler

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apple maple walnut cobbler

{One year ago: Oatmeal Cranberry Chocolate Chunk Cookies}

Source: slightly adapted from The King Arthur Baker’s Companion

4 large apples, peeled, cored and sliced ¾” thick
8 tbs unsalted butter, at room temperature
½ cup granulated sugar
½ cup buttermilk
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
¾ cup maple syrup
1 cup chopped, toasted walnuts

Preheat the oven to 350 F. Lightly grease an 8×8” square baker. Place the apples evenly in the baker and set aside.
In a medium mixing bowl, use an electric mixer to beat together the butter and sugar until smooth. Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla. Beat again until smooth. The batter will be pretty stiff. Light spray a large spoon with cooking spray and spoon the batter in clumps over the apples.
Pour the maple syrup over the batter, then sprinkle the walnuts all over. Bake for 55 to 60 minutes; cover with aluminum foil, shiny side up, after 30 minutes of cooking. Remove the cobbler from the oven and let it cool 10 to 20 minutes before serving. I recommend serving warm with vanilla ice cream.

4 responses to “Apple Maple Walnut Cobbler

  1. Thanks, Julie!
    I’m a crisp girl, but I can swing in a cobbler direction as needed.

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