Zo Apple Cobbler

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 servings

Recipe photo

This cobbler isn't the most gorgeous dessert you'll ever make. But we guarantee it'll meet with everyone's approval nonetheless. Cinnamon-scented cake batter is topped with sliced fresh apples and maple syrup, and the boundary between the two disappears as the cake bakes, yielding super-moist chunks of cake interspersed with soft, cinnamon-y apples. Add some whipped cream or vanilla ice cream, and say a prayer of thanks for autumn's apple harvest.

Zo Apple Cobbler

star rating (2) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 servings
Published: 12/06/2011

Ingredients

Batter

Topping

  • 4 medium or 3 large Granny Smith or other firm apples, peeled, cored, and sliced 1/4" thick (about 6 cups sliced apples)
  • 1/2 cup to 3/4 cup maple syrup*
  • *Use 1/2 cup REAL maple syrup; or 3/4 cup supermarket "maple syrup."

Directions

1) Remove the paddles from the bread machine bucket. Spray the inside of the bucket with non-stick vegetable oil spray.

2) Using the homemade menu, program the machine for bake, 70 minutes. If you have the newer Virtuoso model, program for bake, 80 minutes. Either way, add the keep warm option.

3) In a medium-sized bowl, mix together the melted butter and sugar until well combined.

4) Add the buttermilk, yogurt, or whey; and the flour, baking soda, baking powder, salt, cinnamon, and vanilla, beating until smooth.

5) Spoon the batter into the pan, smoothing it into the corners.

6) Spread the apples atop the batter. Pour the syrup over the apples.

7) Press Start.

8) Allow the machine to complete its cycle. For a stiffer cobbler, allow it to go through its keep warm option, too; feel free to scoop out a taste once it's finished baking and is in keep warm!

9) Remove the bucket from the machine, and serve the cobbler right form the bucket, scooping all the way to the bottom to get some cake with each serving. Serve warm, or at room temperature; with ice cream, whipped cream, or just as is, in all its cinnamon-y glory.

Yield: 6 to 8 servings.

Reviews

1
  • star rating 07/19/2014
  • from
  • star rating 01/12/2012
  • KitchenBarbarian aka Zen from KAF Community
  • It's ok, but it isn't a cobbler by any stretch of the imagination. Aside from the fact that the fruit is the wrong way up, that's a cakey sort of quick bread in the bottom. No kind of cobbler I've ever seen has anything like that in it. Which is fine - it's just not a cobbler. If you are among the unfortunates who have one of the Zo's that can't turn out a loaf of bread without the thick, dark crust to save it's life, then the 70 min bake time is too long. I wondered about that before I started it but I always figure you should make the recipe as is the first time. Sure enough, it turned the edges brown and very nearly burnt. It has a slight burnt taste because of this, and the cakey bottom is tougher and much much darker than it ought to be. Also the higher heat of these Zo's that don't function properly caused some of the maple syrup to carmelize into hard nearly candy-like lumps which insist on sticking into the crevices of your molars - very uncomfortable. The taste is OK. If I were going to make it again I would definitely reduce the baking time by AT LEAST 10 minutes, reduce the sugar and the syrup as it is WAY WAY too sweet (say 1/3rd c of the syrup and maybe 1/4 c of the brown sugar). I'm not sure I'd make it again. It's not horrible; but it's not all that great either. I'd rather have an actual apple cobbler or an apple pie.
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