Shabby Chic Boho I love the fair. Yes I know I’m too old to get on most of the rides. And because of my chronic pain I either have to rent a wheelchair or go from bench to bench just to see everything. I walk slowly. Every step is absolutely painful. My clothes have to fit loosely so they don’t hug my back. Because my back is always inflamed and feels like it’s pressing on my kidney, it always feels like I have to “go” … you know. So, I’m always looking for a bathroom. But I love the fair. Partly because it’s apple season as well. Think, hot from the oven, apple cobbler…
I love the fair because of the fair food. That’s right, I go through everything I go through for one simple reason. Fair food. All the fair food my little tummy can handle. While I indulge in a little of this and a little of that, I want to mention one fair food today. There’s something about having an apple dumpling with vanilla ice cream that draws me back every year.
I’ve tried to recreate a fair apple dumpling with no luck. However, the closest I’ve come to the taste is my new Apple Cobbler Recipe. And because the fair coming to town is just around the corner, I thought I’d get you as excited about the fair that I am by sharing my apple cobbler recipe. Can you taste it?
Before you start your apple cobbler, I recommend getting out your ingredients first. I can’t tell you how many times I started a recipe only to realize I was out of something. I finally learned (because it takes a few times) to get my ingredients out first.
The list.
If you have your own apple trees (I’ve moved and miss my apple trees so much) go pick 6 to 7 medium apples. It doesn’t matter what kind you have, but when I get mine from the farmers’ market, I usually buy Granny Smith apples. I love my tangy apple cobbler recipe.
Once you get your apples ready, it’s time for a little work. If you have arthritis in your hands like I do, it might be a painful ordeal, but try your best, or ask your neighbor to help you peel and slice all of your apples.
I’m not big on sugar. I only use it for my recipes. Not my coffee or tea (thank you, Sweet’n Low). But I keep plenty of sugar for my recipes. Get out your measuring cup and scoop out 1 cup of sugar (more for later is a good idea because we’re not trying to count calories here).
Next up is the flour. Now, I sift my flour in everything I cook, but you can skip this step if you don’t. You’ll need. 1 cup all-purpose flour.
I’m sure you probably know that when you use all purpose flour you’ll have to add in baking powder. Baking powder is the leavening layer to make your cobbler rise. We love a good cobbler rise in my home. You’ll need 1 teaspoon baking powder.
I eat cinnamon in everything I can. I bet you didn’t know that it has anti-inflammatory properties in it for chronic pain. It helps with my arthritis as well. But not just any cinnamon, I buy Ceylon Ground Cinnamon. For this recipe you’ll need 1 teaspoon of cinnamon.
Next up is salt. Don’t skip this ingredient or you’ll have sticky icky cobbler. All you’ll need is a pinch of salt.
Now comes the butter. You’ll need 1 stick (yes a whole stick) of unsalted butter for the cobbler and 1/2 stick for the apple mixture to bake. Go ahead and melt the 1/2 cup in the oven (and yes, you’ll need real butter—don’t go margarine on me here, because trust, the taste…).
Now for the cow. Just joking. I don’t have a cow and unless you’re a farmer, you probably don’t either. So head to the fridge and pour 1 cup milk.
The Oven.
It’s time to get your oven ready. One thing I’ll share with you is that I hate to clean my oven. Hate it so much. So, before I cook anything I make sure I have tinfoil lining the entire bottom of oven. I don’t let one little peep of the bottom of the oven show. Refer back to, I hate to clean my oven.
After you’ve added tinfoil to your own oven, turn it on to 350 degrees and let it preheat.
The Stirring.
It’s time to mix up everything to perfection, just kidding, there’s nothing perfect in my recipes. There’s always flour on the floor, sugar on the counter, I’m always swatting cats back outdoors and Peanut stands by my side begging for a taste of whatever I’m cooking. He doesn’t care that he trips me up until I give in to his demands.
Now back to the recipe. And no don’t mix everything up yet. In the bottom of your dish, melt about a half a cup of butter in the dish, yes real butter. If you’re going to make any of my fall recipes, give in and buy real butter. I’m going to be using it instead of margarine. After the butter has melted take your baking dish out of the oven and add your apples and cinnamon. Stir the apples and cinnamon together until it has you drooling. Once they’ve swirled around to meet your approval, and be sure to mix in every single strand of cinnamon, add your baking dish back in the oven but be careful because it will still be hot. I like to cook my apples about 30 minutes before I add in my other ingredients. I think that’s what makes this recipe the perfect apple cobbler. Don’t forget to set your timer on the oven.
If the apples feel nice and tender when you put a fork or toothpick in them (after the long 30 minute wait), it’s time to take them out. Otherwise keep them in the oven. Crunchy apples are a no no when it comes to apple cobbler.
Get out your favorite brand of KCup coffee and take a little sit down. You’re doing good so far. If you have chronic pain like I do, you’re doing GREAT so far.
I’d really love to know what you do when you sit down and have coffee. Do you watch out of the window in a breakfast nook? Do you read a good novel?
As soon as your hot and tender apples with cinnamon and the melted butter are ready, take the dish back out of the oven. We’ve got to mix up the dough. Is that what the top of the cobbler is called? I have no idea what to call it but we’re going to mix everything else up and plop the top of the apples with it. Back in the oven we go (it feels like we’re playing musical chairs except with a baking dish and the oven.
The cooking time is going to vary from kitchen to kitchen, from stove to stove so I suggest setting your timing for 35 minutes. That will give you plenty of time to round up all the dirty laundry and start a load of clothes and still have time to put your feet up and relax. After 35 minutes you’ll want to keep checking your cobbler until the top is brown. Not burnt brown, just brown.
That’s all it takes to have the taste of a fair day apple dumpling. Don’t forget a big plop of vanilla bean ice cream on top (with vanilla bean in the ice cream, of course).
What fall seasonal recipe should I share with you next?
