Apple-Blackberry Cobbler with Oat Crumble

Category: 
Seasons: 

Serves 24

Courtesy of Lou Lambert • Photography by Elif Selvili

Fairly difficult

Apple-Blackberry Cobbler with Oat Crumble

Ingredients

For 1 Batch(es)

For the batter

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cup(s) granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon(s) cinnamon
  • 1 1/4 cup(s) whole milk
  • 2 tablespoons neutral-tasting vegetable oil
  • 4 ounces unsalted butter, melted
  • 2 teaspoons vanilla
  • 3 eggs large

For the crumble

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2/3 cup(s) brown sugar
  • 10 ounces unsalted butter, cubed
  • 1 1/3 cup(s) old-fashioned oats
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) chopped pecans or walnuts (optional)

Apple-Blackberry Cobbler with Oat Crumble Directions

  1. Peel and core the apples and slice them into eighths. Combine the sliced apples with the melted butter in a mixing bowl and set aside.
  2. In another bowl, combine the sugars, flour, cinnamon and salt. Pour ⅔ of this mixture onto the apples and mix well—reserving the remaining sugar for the berries.
  3. Pour the seasoned apples into the Dutch oven and cook over medium heat, uncovered, until a syrup forms and begins to bubble—about 5 minutes. Remove from the heat, uncover and let cool while making the batter.
  4. To make the batter, combine all the dry ingredients in a large mixing bowl. In a separate bowl, combine all the wet ingredients and mix to combine. Add the wet ingredients to the dry and stir until the batter is smooth—about 2 minutes. 
  5. For the crumble, combine all the ingredients in a large mixing bowl and work the butter into the dry ingredients until the crumb holds together when you squeeze it in your hand.
  6. Build the cobbler by evenly pouring the batter over the par-cooked apples. Toss the blackberries with the remaining ⅓ of the sugar and flour mixture and spread them over the apples.
  7. Evenly top the berries with the crumble mixture and place the Dutch oven over the coals. Put the lid on the oven, cover it with a thick layer of coals and cook at moderate heat for about 45 minutes—until the dough is set and the crumble is golden. Allow the cobbler to cool, uncovered, for at least 30 minutes before serving.

Recipe notes

Prepare the coals to a medium-high heat. There should be more heat coming from above than below (it’s better to err on the hot side). Gauge the intensity of the heat by placing your hand roughly 6 inches above the coal-filled lid. You should be able to hover your hand without burning it. 

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