Tanya’s Apple Cobbler

Menuchah Armel Menuchah Armel
5.0 (1 reviews)

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

1h 30m 10
Easy Vegetarian Pescatarian Vegan Salt Free Parve

Contains: Gluten, Wheat

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.

Credits

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.

Description:

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.

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apple cobbler apple crisp apples crumble fruity desserts Menuchah Armel Shabbos Straight to the Plate
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