Thursday, December 22, 2005

Kilsharion's Apple Streusel Cobbler


5 tart/mixed apples
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 lemon

2 eggs
1 can (14 oz.) Sweetened Condensed Milk
1/4 cup butter or margarine, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup flour
1 teaspoon vanilla extract

3 tbsp. all-purpose flour
3 tbsp. granulated sugar
3/4 tsp. ground cinnamon
2 tbsp. butter


Pre-heat oven to 375°F.

For Filling: Peel, core and slice the apples. Put a tsp of fresh squeezed lemon juice in enough water to cover the apples and let them rest there until ready to put into the baking dish. Make the slices a decent size or the apples will desentigrate while cooking. Place in the bottom of a 9 inch square baking dish. Mix sugar, flour and cinnamon together and put over the apples. The apples will supply enough juice from the baking process to turn this into a nice filling. You can add some butter to this filling, if you wish. I wouldn't go over 2 tbsp, though.

For Batter: Mix dry ingredients in a large bowl. Mix together liquid ingredients in a small bowl and slowly mix into the dry mixture. Beat until smooth. Pour into baking dish over the apples and sugar mixture.

For Streusel Topping: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly. Set aside in the refrigerator.

Bake about 30 minutes at 375°F or until apples are soft and the batter is starting to brown very slightly. Sprinkle the Streusel topping over the hot cobbler and bake for 10 more minutes.

NOTE: This recipe calls for Condensed milk, NOT evaporated milk.

© 2001