The apple (cobbler) of my eye!

 French Apple cobbler

Hello, my name is Alyssa and I would like to start off saying that I have chose to improve on baking specifically on dessert dishes mostly because I have seen my family make countless things and had the urge to learn myself. So I thought what better to start out with then a classic french apple cobbler! This is a dessert my grandmother has made many times and one I have personally always enjoyed myself .

Now, the recipe from my book I have selected calls for the following :
- Filling: 

• 5 cups peeled, sliced tart apples 
• 3/4 cups sugar
• 2 tablespoons all-purpose flour 
• 1/2 teaspoon cinnamon
• 1/4 Teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon soft butter or margarine 

Batter: 

• 1/2 cup sifted all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons soft butter or margarine
• 1 egg slightly beaten

-light or whipped cream (optional for serving but also delicious! )

So using the recipe I gathered all the ingredients listed and began to follow the instructions. In the book it says,
" Prepare the tart apples by peeling the skin off the apples then proceed to slice 5 cups as directed" (Meredith).
This is where I came to my first challenge I underestimated how lengthy it would be to complete the peeling and cutting of all those apples!

But luckily we had an apple slicer and a peeler so this made the process easier on me. Here are some pictures of my progress:

Apples peeled and ready to be sliced.(Note Beware of pesky hand cramps!)

Slicing the apples with a handy apple slicer!

softening the apples

After that lovely hand torture I got to work with dry ingredients and make the batter. Then after that I mixed in the cinnamon, sugar, vanilla, and more with the apples to get them ready to bake! 

 Here are some pictures of these steps:

 Mixing cinnamon, sugar, & vanilla

Dry ingredients to make the cobbler batter!

Once the apples and batter had been fully prepped as well as the oven and put in a heat safe pan it was finally all set to bake!

In the oven!

 The book to paraphrase said to check close to the timer end and take the cobbler out when the top layer was golden. So I tried my best and with my better judgement I should have baked it for a bit longer but here is the turn out:

Final product fresh out of the oven!

In the end I learned that baking is an extensive process but if you follow the instructions and use what you have you can accomplish something you might not have been able to before. I in turn was very proud of this outcome and was happy to share this victory with my family. I got to try it for myself and was pleased as well as getting various compliments even from my grandma who inspired this dessert!

So after seeing what impacted my dish i want to pose the following question: What Influences or has influenced your style of baking?

I would love to hear your thoughts so I welcome you to share and thanks for taking time to view my post!

Citation: Corperation, Meredith. New Cookbook. Des Moines, IA: Better Homes and Gardens, 2002. Print.