We are obsessed with apples at my house this time of year (Honey Crisps are one of my favorite varieties). I have been searching for an Apple Muffin recipe for the past week or so, and since I have been so busy with my upcoming cookbook and television appearances, I decided to adapt this one from King Arthur Flour. I love that this recipe includes nonfat buttermilk, and perhaps that’s why they are so moist. These make a great breakfast, dessert or after-school snack, and OMG did my kids love them!
This year, the holiday celebrating the Jewish New Year, Rosh Hashanah, is next weekend. On Rosh Hashanah, it is symbolic to serve and eat apples dipped in honey to hope for a “sweet new year”. Cakes with apples and/or honey are traditionally served, and this Cinnamon Apple Cake can’t get any better. This cake is so delicious and perfect for any fall celebration. I will be preparing it this Thursday night for a Jewish holiday cooking class in Birmingham, Alabama. See my “Media” page for more information.
I have always loved cobbler, and it is so easy to make. I am not sure if it’s the freshness of the fruit or the warmth with cool ice cream on top that makes me crave it. Since I grew up and am still living in the South, I have had a lot of cobblers, but most were made with fresh peaches, blueberries and blackberries. Now, I make cobbler with all types of fruits and enjoy them all year long. Feel free to use fresh cranberries instead of dried in this recipe since now is the season. This is a delicious and comforting dessert, and it is one of my family’s favorites. I made individual servings for my kids one afternoon after school, and they were truly in heaven.
Apple Cranberry Cobbler
This is a great Thanksgiving dessert option. It can be made a day ahead. Just warm and serve.
Prep: 20 minutes
Cook: 30 minutes
Yield: 4 to 6 servings
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup regular oats, uncooked
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened
3 cups peeled, cored and diced cooking apples (I used Braeburn and Honey Crisp)
3/4 cup dried cranberries
1/3 cup sugar
2 tablespoons honey
2 tablespoons butter or margarine, melted
Vanilla Ice cream
1. Combine first 4 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly.
2. Combine apples, cranberries, sugar and honey in large bowl, mixing well. Spoon in a lightly greased 8-inch baking pan or 41/2 x 41/2 individual ramekin or square baking dishes. Spoon flour mixture evenly over top and drizzle evenly with 2 tablespoons melted butter.
3. Bake at 350F for 30 to 35 minutes or until golden. Serve with vanilla ice cream, if desired.