Monday, July 17, 2006

It's cobblerin' time!

2 Fuji apples
1 Granny Smith apple
equal parts brown sugar and flour. about 1 1/2 cup
1 stick butter
powdered cloves (1/3rd as much as the rest of the spices)
1 cup pecans (I didn't try this, but it tastes so nutty and praliney already that it'd be a perfect match)

Core the apples and chop them so they're roughly the same size and thickness. Put them in your cast-iron skillet. (Yes, cast-iron again. I'm sensing a cookbook theme.) I didn't peel these because I'm lazy, but I like the texture it brings to the table.

Combine brown sugar, flour, cloves, cinnamon, and nutmeg in a separate bowl until it comes together into a paste. Clean your hands by playing with the apples in your skillet until your hands are clean and they're coated with flavor. Drop the rest of the paste on top of the fruit to eventually make a crustlike thing - don't stress, it'll spread.

Cook on 350 in the middle of your oven for an hour, then crank the heat to 450 and move the pan to the highest possible rack in the oven and leave it there for ten minutes. Pull when almost too dark brown. Let it sit for 20 minutes before serving. Waiting longer will result in soggy topping, wating less time keeps the fruit/sugar/flour/spices from gelling.

This is the best recipe I've ever written. It works. It's probably better than your cobbler. Make it, dammit.

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