Strawberry Oatmeal Cookie Cobbler

Strawberry filling:
6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
1/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons salted butter
2 teaspoons vanilla extract
 
Cookie topping:
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
 
Heat the oven to 350° F.
 
Make the strawberry filling:
Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.
 
Make the cookie topping:
In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.
 
Sprinkle the cookie dough over the fruit. Bake for 30-40 minutes.
 
Serves 8.
 
From Half-Baked Harvest blog

Magic Apple Plum Cobbler

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel (and/or peaches)
3/4 teaspoon ground cinnamon
 
Heat the oven to 350°F.  Place butter in a 2 to 3-quart baking dish or a 7×11-inch cake pan.  Place pan in oven for 5 to 7 minutes, until butter has melted.  Tilt the dish to ensure it is evenly coated with butter.
 
Whisk together the flour, 3/4 cup sugar, baking powder, and salt in a small bowl and stir in milk. Mix until smooth.  Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
 
Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6.  Space fruit over batter.  Sprinkle with cinnamon and then remaining sugar
 
Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

Serves 8 to 10.

From Smitten Kitchen

Sugar-Crusted Apple Cobbler

4 medium-to-large baking apples, peeled, cored, and sliced 1/4" thick – about 6 cups (650g)

2 tablespoons (28g) lemon juice or (43g) boiled cider, optional

1/2 teaspoon cinnamon

8 tablespoons (113g) soft unsalted butter

1 cup (198g) sugar, divided

1/2 cup (113g) buttermilk or plain yogurt

1 cup (120g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 to 2 tablespoons (14g to 28g) water

Heat the oven to 350°F. Lightly grease an 8” square or 9” round pan.

If desired, toss the apples with lemon juice (or boiled cider), and cinnamon.  Place the apples in the prepared pan, pressing them into an even layer.  Set aside.

Beat together the butter and 1/2 cup (99g) of the sugar in a medium mixing bowl until smooth and creamy.  Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.

Spoon the batter – it should be rather stiff – over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.

Sprinkle the remaining 1/2 cup (99g) sugar over the batter as evenly as possible.  Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.

Bake the cobbler for 35 to 40 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.

Remove the cobbler from the oven and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.  Serve the cobbler warm, with or without vanilla ice cream.

Cover leftover cobbler and store at room temperature.  Reheat in a warm 300°F oven for 10 to 20 minutes.  Refrigerate any leftovers.

Serves 8.

From King Arthur Flour

Peachberry Buckle

Cake:

1/4 cup (4 tablespoons, or 57 grams) butter

3/4 cup (149 grams) sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (113 grams) milk

Filling:

1 cup (142 to 170 grams) berries, chopped if large (e.g., strawberries)

1 cup (213 grams) sliced peaches or nectarines, peeled or not

Topping:

1/4 cup (4 tablespoons, or 57 grams) butter

1/4 cup (53 grams) brown sugar

1/2 cup (57 grams) unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Pinch of salt

Heat the oven to 350°F. Lightly grease a 9" round cake pan.

To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.  Beat in the egg and vanilla.  Stir in the baking powder, salt, and nutmeg.

Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour.  Set the batter aside while you make the topping.

To make the topping: Mix all of the ingredients until crumbly.  (Don't over-mix, or you'll get a smooth paste, rather than crumbs.)

To assemble the buckle: Spread half the batter in the prepared pan.  Layer with the peach slices.  Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.  Sprinkle the topping over the batter.

Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.

Remove the buckle from the oven, and cool it on a rack.  Serve warm, or at room temperature.  Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.

Makes 9 to 12 servings.

From King Arthur Flour, with very minor changes

Apple Crisp

Filling:

3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples (about 9 cups)

1/4 cup apple cider or juice, or water

1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples

2 tablespoons melted butter

2 tablespoons boiled cider (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 tablespoons unbleached all-purpose flour or tapioca flour

1/4 teaspoon salt

Topping:

3/4 cup unbleached all-purpose flour

1/2 cup quick oats

Heaping 1/4 teaspoon salt

2/3 cup brown sugar, light or dark

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 cup (8 tablespoons) cold butter, cut into pats

Heat oven to 350°F. Grease a 9" x 9" square cake pan, or similar-sized casserole pan.

Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.

To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.  Add the cold butter, working it in to make an unevenly crumbly mixture.  Spread the topping over the apples in the pan.

Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, until it's bubbling and the top is golden brown.

Remove crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it will firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Makes 9 to 12 servings.

From King Arthur Flour

Apple-Raspberry Oat Crumble

Topping:
1 cup oat flour
1 cup packed light or dark brown sugar
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup old-fashioned rolled oats
1/2 cup sliced or slivered almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt

Filling:
7 cups (1 7/8 pounds) peeled, cored and sliced crisp, tart apples (7 to 8 medium apples, about 3 pounds before peeling)
1 cup raspberries, fresh or frozen
1/2 cup packed light or dark brown sugar
1/4 cup oat flour
1/2 teaspoon ground cinnamon

Heat oven to 350°F and butter a 9x13-inch baking dish.

To make the topping:
Combine the oat flour and brown sugar in a medium bowl.  Cut the butter into cubes and use your fingers, a pastry blender, fork, or food processor to cut the butter into the flour and sugar.  When the flour and sugar start to feel saturated, stop cutting before it becomes a paste.  Some of the butter may remain in small chunks.  Add the oats, almonds, cinnamon, and salt, and toss to combine.  Set the topping aside while you make the filling.

To make the filling:
Put the apple slices and raspberries in a large bowl.  Combine brown sugar, oat flour, and cinnamon in a small bowl, then pour the mixture over the fruit and toss to coat.  Turn the filling into the prepared pan, and cover it evenly with the topping.

Place the crumble in the oven and bake until the topping is crisp and brown and the filling is bubbling and thick, 35 to 40 minutes.  Remove the crumble from the oven and cool for at least 10 minutes before serving. 

Serves 16.


From King Arthur Flour Whole Grain Baking