INGREDIENTS
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4 medium-to-large baking apples, peeled, cored, and sliced 1/4" thick
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2 tablespoons lemon juice
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1 teaspoon cinnamon
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8 tablespoons soft unsalted butter
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1 cup sugar, divided
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1/2 cup buttermilk or plain yogurt
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1 cup unbleached all-purpose flour
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 to 2 tablespoons water
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DIRECTIONS
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Light your Pit Barrel® according to instructions.
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If desired, toss the apples with lemon juice (or boiled cider) and cinnamon. Place the apples in the prepared pan or cast iron, pressing them into an even layer. Set aside.
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Beat together the butter and 1/2 cup of the sugar in a medium mixing bowl until smooth and creamy. Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.
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Spoon the batter – it should be rather stiff – over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.
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Sprinkle the remaining 1/2 cup sugar over the batter as evenly as possible. Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.
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Cook the cobbler for 25-30 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.
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Remove the cobbler from the Pit Barrel® and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.
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Serve the cobbler warm, with or without vanilla ice cream.
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