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
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. |
