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Recipe by Menuchah Armel

Tanya’s Apple Cobbler

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Tanya’s Apple Cobbler
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Salt Free

I have been making this recipe since I was a newlywed. It is a great accompaniment to a chicken or meat main course and can be served as a whole pie or in individual muffin cups.

 

Yield: one 10-inch (25-centimeter) round pie or 10 mini cobblers

Ingredients

Apple Layer

  • 6 large green apples, peeled and cubed

  • 1/3 cup sugar

  • 1 teaspoon Gefen Cinnamon

  • 1/3 cup orange juice

Crumble Topping

  • 1/2 cup oatmeal

  • 1/2 cup flour (white or whole wheat, such as Shibolim)

  • 1/2 cup brown sugar

Directions

Prepare the Apple Layer

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Line and grease a nine-inch (23-centimeter) pie pan or 12 individual tart pans.

3.

Combine ingredients in mixing bowl.

4.

Spread in prepared pan and press down lightly.

Prepare the Crumble Topping

1.

Combine ingredients in a medium-sized mixing bowl. Mixture should be crumbly.

2.

Sprinkle on top of apples. Pat down lightly.

3.

Bake for one hour or until golden brown.

Tips:

For a smoother consistency, you can mix the crumble topping in a food processor with the S-blade attachment.

Notes:

If you prefer a thicker layer of topping, I recommend doubling the quantities for the topping.

Credits

This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.

Recipe tags

apple cobbler apple crisp apples crumble fruity desserts Menuchah Armel Shabbos Straight to the Plate
Tanya’s Apple Cobbler

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