{"id":2051,"date":"2012-10-21T03:30:17","date_gmt":"2012-10-21T03:30:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2051"},"modified":"2019-05-10T16:58:03","modified_gmt":"2019-05-10T23:58:03","slug":"proper-cobbler","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/proper-cobbler\/","title":{"rendered":"Proper Cobbler"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/04\/cobbler.jpg\" rel=\"attachment wp-att-10132\"><img decoding=\"async\" class=\"alignright aiif10132\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/04\/cobbler.jpg\" alt=\"cobbler\" width=\"216\" height=\"159\" \/><\/a><strong>BEFORE WE BEGIN<\/strong><\/p>\n<ul>\n<li>Use fruit at the peak of ripeness<\/li>\n<li>Peel and slice fruit<\/li>\n<li>Measure out ingredients and set aside<\/li>\n<\/ul>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1\/2 cup golden raisins<\/li>\n<li>4 TBL Butter<br \/>\n.<\/li>\n<li>3 1\/2 pounds Gala apples (7 to 8)<br \/>\nAlternately, use Nectarines, Peaches or Plums<\/li>\n<li>1\/2 stick unsalted butter<br \/>\n.<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>1 1\/2 cups all-purpose flour<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>2 tsp corn starch<\/li>\n<li>1 TBL cinnamon<\/li>\n<li>1\/2 tsp salt<br \/>\n.<\/li>\n<li>1\/4 C heavy cream<\/li>\n<li>1\/2 C whole milk<\/li>\n<li>1 egg<\/li>\n<li>Juice and zest from two lemons<\/li>\n<li>.<\/li>\n<li>2 TBL Turbinado sugar for garnish<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<br \/>\n<\/strong><\/p>\n<ol>\n<li>Preheat oven to 475\u00ba<\/li>\n<li>Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.<\/li>\n<li>Remove from heat and set aside to macerate, covered, 30 minutes.<\/li>\n<li>While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices<\/li>\n<li>Toss apples with lemon juice.<\/li>\n<li>Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl<\/li>\n<li>Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don&#8217;t worry if juices color unevenly).<\/li>\n<li>Combine apples and raisins and butter (skillet will be full).<br \/>\n<em>SEE BELOW FOR AN ALTERNATE BISQUICK CRUST<\/em><\/li>\n<li>Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt<\/li>\n<li>Add cream, egg, milk, and lemon &#8211; stir just until a dough forms.<\/li>\n<li>Gather dough into a ball and transfer to a lightly floured surface.<\/li>\n<li>Gently knead 6 times, then pat dough into an 8-inch round.<\/li>\n<li>Cut out as many rounds as possible with lightly floured cutter.<\/li>\n<li>Gather scraps and pat out, then cut out more rounds. (You will have about 12)<\/li>\n<li>Don&#8217;t re-press more than once because dough will begin to get tough<\/li>\n<li>Arrange biscuits on apples about 1\/2 inch apart and brush tops with remaining tablespoon cream<\/li>\n<li>Sprinkle with Turbinado sugar<\/li>\n<li>Bake at 375\u00b0 for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes<\/li>\n<\/ol>\n<p><strong>OH, ONE MORE THING . . .<\/strong><\/p>\n<ul>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">The cobbler takes its name from the biscuit dough crust on top &#8211; it is rough looking or &#8216;cobbled.&#8217; It originated in the U.S. sometime in the early to mid 19th century.<br \/>\n<\/span><\/div>\n<\/li>\n<li>For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1\/4-inch round cookie cutter<\/li>\n<li>Accompaniment: heavy cream or ice cream<\/li>\n<\/ul>\n<p><strong>VARIATIONS<\/strong><\/p>\n<ul>\n<li>Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we&#8217;ve upped the ante by adding raisins.<\/li>\n<li>Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.<\/li>\n<li>Cooks&#8217; notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350\u00b0F oven.<\/li>\n<li>Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard<\/li>\n<li>ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.\u00a0 Drizzle over top in place of circle toppings.\u00a0 Then jump to Step 17.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>BEFORE WE BEGIN Use fruit at the peak of ripeness Peel and slice fruit Measure out ingredients and set aside INGREDIENTS 1\/2 cup golden raisins 4 TBL Butter . 3 1\/2 pounds Gala apples (7 to 8) Alternately, use Nectarines, Peaches or Plums 1\/2 stick unsalted butter . 3\/4 cup granulated sugar 1 1\/2 cups &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/proper-cobbler\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Proper Cobbler&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,137],"tags":[],"class_list":["post-2051","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2051"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2051\/revisions"}],"predecessor-version":[{"id":17770,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2051\/revisions\/17770"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}