Sorry about the lack of recipes lately, I have been going flat out with family obligations. Finally had some free time today and seeing as how it's a perfect October day, dutch oven cooking was the first thing on my agenda. To satisfy my craving for cooked apples and cinnamon I thought this recipe from Pillsbury looked very tasty and a different way to dress up an ordinary Apple Cobbler. I baked it in my 10 inch dutch oven with 10 coals around the bottom, 14 briquettes around the edge of the lid and 4 coals spaced evenly around the handle. The cobbler needs to bake for a full 50 minutes in order for the extra layer to cook all the way through but you don't want to burn the buttery topping. The recipe calls for a 9 inch pan but you could easily bake it in your 12 inch dutch oven. Also, the cobbler needs a good half hour to set up and cool, I lined my oven for an easy clean up but it's not really necessary. The topping caramelizes as it bakes, making a crispy contrast to the sweet, creamy filling, it's guaranteed to satisfy any one's sweet tooth.
Apple Streusel Cobbler
1 21 oz. cans apple pie filling
2 large eggs
1 14 oz. can sweetened condensed milk
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 cup cold butter, cut into small pieces
1/2 cup chopped nuts (optional)
1/2 cup oats
Lightly oil or spray dutch oven; line with parchment paper if desired.
Spread apple filling in bottom of oven.
Beat eggs, sweetened condensed milk, melted butter and spices in large bowl.
Pour egg mixture over apple filling.
Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Add nuts and oats.
Sprinkle over top.
Bake at 375 degrees for 50 minutes or until set.
Cool before serving.
|Sprinkle topping over liquid layer|