arry was enjoying an Ozzie & Harriet Sunday. First, a basketball afternoon game with buddy, Bruce. Returned home to a piping hot Cast Iron Apple Cobbler. “Wow, it smells great in here.” I appreciated the Ozzie reaction, thank you. Too early for dinner, they then watched another game on TV. Are they living the life, or what?
Not that I’m complaining. I do like to cook, especially on Sundays. The noise of a televised sport in the next room doesn’t draw me, anyway. My overflowing recipe binder was more enticing.
This recipe page, torn from the 2008 Cooking Light magazine, was languishing in the binder. I halved the following recipe, and Bruce not only got leftovers to take home but Larry had the last portion saved, too. You seriously make big points if a guy can go to a game, come home to this and STILL get another game on TV all in the same day.
Cast Iron Apple Cobbler by Cooking Light Magazine
- 1 1/2 cups all-purpose flour
- 12 cups thinly sliced peeled Fuji apples (about 4 lbs.).
- 2/3 cup sugar, divided
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoons vanilla extract
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 2 teaspoons baking powder
- 1/4 cup chilled butter, cut into small pieces
- 1 cup low-fat buttermilk
Preheat oven to 375 degrees F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, apples, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven (the photo is half the recipe and I used a 12-inch cast iron skillet). Add 1/2 cup water.
Combine remaining flour, remaining sugar, remaining salt and baking powder in a medium bowl. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375 degrees F. for 1 hour or until bubbly and browned. Serve warm. Makes 10 servings.