Honeycrisp Apple Cobbler Recipes

APPLE COBBLER

Steps:

• Preheat oven to 375° and spray a 13 x 9 baking dish with a non stick spray.
• Peel and slice apples 1/4" thick and place in a large mixing bowl.
• Sprinkle sugar, brown sugar, lemon juice, corn starch, cinnamon and nutmeg over apples. Stir and let sit for 5 minutes., stir again and pour apples into prepared baking dish. Set aside.
• In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Add butter, and with a fork or pasty blender, mix until crumbly.
• Pour boiling water to flour mixture and stir until combined.
• Spoon mixture over apples and spread gently making sure all the apples are covered.
• Sprinkle with a little extra sugar and cinnamon on top and pop in the oven.
• Bake uncovered for 55-60 minutes or until topping is baked thoroughly and has started to brown.
• Serve warm topped wth vanilla ice cream.

EASY APPLE CRISP WITH HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
• In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
• Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

SKILLET HONEYCRISP APPLE COBBLER RECIPE

Steps:

• Peel (if desired) and slice 6 large Honeycrisp apples. Place sliced apples in a large bowl.
• Add lemon juice and toss to mix.
• Add the white and brown sugars. Stir to mix well.
• Place sugared apple slices in an oiled 10 inch cast iron skillet. Set aside.
• Preheat oven to 375 degrees F.
• In the bowl of a stand mixer, or a large mixing bowl, add flour, baking powder, sugar, and salt. Mix or whisk to combine.
• Thinly slice the 6 tablespoons butter. Add them to the flour mixture.
• With the paddle attached to your mixer, on the lowest speed, blend the butter into the flour mixture. Alternately, the flour mixture and butter can be combined with a pastry blender or your clean hands.
• Add the heavy cream, a little at a time, mixing until the dough forms and comes together.
• If using a stand mixer, turn it up to medium speed to fully combine the dough.
• Stop mixing as soon as the dough is formed.
• Put the dough out onto a floured surface. (If there are crumbs on the bottom of the bowl that didn't get mixed in, just add them to dough.)
• With floured hands, gently press the dough together and form a disc.
• Roll the dough to make a 12 inch circle, turning the dough often so it doesn't stick.
• Gently place the dough on the apple filled skillet.
• Fold the edges under. Cut 4 slits in the center of the dough.
• Place a cookie sheet, or piece of foil, in the preheated oven. Place the skillet in the oven.
• Bake for 45 minutes.
• Remove from oven. Serve warm or at room temperature.

INDIVIDUAL HONEYCRISP APPLE TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
• Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
• Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
• Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
• Fill a bowl with 3 cups cold water. Add lemon juice.
• Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
• Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
• Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
• Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
• Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
• Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.