Biscuit topper:
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup melted margarine
- 1 medium egg
- 1/4 cup milk
Prepare this while the apples are
cooking. First get out a medium sized bowl.
Combine the flour, sugar, baking powder and
salt in the bowl. Add the margarine, egg and
milk. Mix very well, forming a soft dough,
or thick batter. Set aside.
Apples:
- 6 cups peeled, cored and sliced
apples
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ginger or cinnamon
- 1 1/4 cups tap water
- 1/2 cup raisins (optional)
- 1 tablespoon lemon juice
- 2 tablespoons margarine
Get out a large saucepan. In it combine
the brown sugar, cornstarch and ginger.
Gradually add the tap water, stirring to
dissolve the cornstarch. Add the raisins.
Cook and stir until the mixture is boiling.
Add the apples, lemon juice and margarine.
Continue cooking until the apples are very
hot and begin to soften some. Don't over
cook though, or the apples will turn to
mushy applesauce. A full five minutes of
cooking the apples should be enough. While
everything is cooking, you can prepare the
biscuit topper recipe above. Turn the apple
mixture into a well oiled 2 quart casserole
dish, or an 8" square pan. Drop the prepared
biscuit dough onto the very hot apple
mixture by large spoonfuls. The apple
mixture has to be very hot so that the
biscuit dough will start cooking right away.
If the apple mixture is cold, it will make
the cobbler dough pasty. Bake the cobbler at
425° for about 25 minutes. The biscuit
topper will be golden brown and the apple
filling will be bubbling. If you want to be
fancy you can sprinkle a spoonful of sugar
over top of the cobbler dough right before
putting it into the oven. It makes the dish
sort of pretty when it comes out of the
oven. Serve it hot with whipped topping or
ice cream for an extravagant dessert. Serves
6.
|
