Individual Apple Cobblers

Last weekend I had a friend over for lunch. When I was planning my menu I knew immediately what I would serve for lunch (these Sweet Ham and Swiss Sliders, my Roasted Potato Soup, and a green salad with a balsamic Dijon dressing), but I could not decide on a dessert. The holidays just ended and I really didn't want anything too heavy or rich or full of chocolate... we all ate enough of that for 2 weeks!

 

I decided to do something with fruit, and took inspiration from a Peach Cobbler that I made a few years ago. Instead of making one apple cobbler, I pulled my ramekins out and made individual cobblers. I love these because they work well for a breakfast treat, lunch dessert, or night time snack... warm with some vanilla ice cream, of course!

 

Individual Apple Cobblers

Inspired by this Peach Cobbler

 

Ingredients

 

For the apples:

• 3 apples, peeled, cored and diced
• 1/4 c white sugar
• 1/4 c brown sugar
• 1/4 tsp cinnamon
• 1 tsp fresh lemon juice
• 2 tsp cornstarch

For the topping:

• 1 c flour
• 1/4 c white sugar
• 1/4 c brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter chilled and cut into small pieces
• 1/4 c boiling water
• 3 tsp sugar mixed with 1 tsp cinnamon

You will need 6 individual ramekins - I used 4 oz ramekins which are 3 inches in diameter and 1.5 inches deep.

 

Directions

• Preheat oven to 425 degrees
• In a large bowl, combine the ingredients for the apples, tossing to coat. Divide the apples evenly between the 6 ramekins. Bake in the preheated oven for 10 minutes (I put all of the ramekins on a baking sheet).
• Meanwhile, make the topping. Combine the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. Stir in the water until just combined.
• Remove the apples from the oven and drop a large spoonful of the topping mixture into each ramekin, spreading it out just a bit. Sprinkle each one with some of the sugar/cinnamon mixture.
• Bake for 22-25 minutes until hot and bubbly with a nice golden brown crust.
• Serve warm.