Apple and raspberry cobblers

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 250, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 40 G., fiber 4 G., cholesterol 40 mg, sodium 209 mg, sugar 21 G.

Tender apples and raspberries baked under a fluffy bun with a golden, crisp crust make a wonderful treat for a holiday or Sunday tea party. Individual cobblers made in muffin tins look more elegant than those made from a shared pan, and everyone gets an equal portion. Before baking, sprinkle the dough with turbinado sugar for a shiny, appetizing crust. Serve warm with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons chilled unsalted butter, cut into pieces, plus extra for greasing the pan
3 medium apples (such as Gala), peeled and cut into pieces
2 cups of raspberries
0.5 cup granulated sugar
1.5 cups + 1 tbsp. premium flour
2 tsp vanilla extract
0.5 tsp ground cinnamon
0.5 tsp + a pinch of coarse salt
2 tsp baking powder
1 large egg
1/3 cup cold sour milk or kefir + extra for greasing the dough
Turbinado sugar, for sprinkling
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, raspberry, premium flour, turbinado sugar, sour milk, kefir, eggs, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a 12-cup muffin tin.
In a medium bowl, combine apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, vanilla extract, cinnamon, and a pinch of salt. Stir and set aside. In a medium bowl, combine the remaining 1.5 cups flour, 1/4 cup granulated sugar, 0.5 teaspoon salt, and baking powder.

Add the chopped butter and stir to coat the flour mixture, then rub the butter into the flour with your fingers until the mixture resembles coarse meal with pea-sized pieces of butter. Beat the egg with the buttermilk in a small bowl, then add it to the flour mixture and knead into a sticky dough.
Divide the apple mixture among the prepared muffin tins. Spoon the batter evenly over the fruit (about 2 tablespoons per serving). Brush the batter with buttermilk and sprinkle with turbinado sugar.
Bake until the fruit is bubbly and the pastry is golden brown and cooked through, 25-30 minutes. Let cool for at least 10 minutes, then unmold and serve with ice cream.

Categories:

recipe / Calorie content of prepared meals / Oven / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / Food Network - recipes