Fruit

I couldn’t find a great slow cooker cobbler recipe that had a homemade crust so I made up my own! We love this recipe, I have made it A LOT. It has less sugar than most recipes because we really like the Fresh fruit to shine through. I like crust so this recipe makes a thick one so feel free to play around with the amount of fruit you add. This recipe is so quick to put together you will be making it all the time.

Tools

• Crockpot
• Wax or Parchment paper
• Cutting Board
• Sharp Knife
• Measuring Cups
• Measuring spoons

Ingredients

COBBLER FILLING

• 8 fresh large peaches **OR 12 small homegrown peaches sliced (peeling optional)
• 1/4 cup of White sugar
• One tablespoon of flour or cornstarch
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of salt

COBBLER TOPPING

• 1 3/4 cup unbleached flour
• 1 1/2 sticks of COLD butter (we’ve used the olive oil/butter blend and it works too)
• 1/2 cup of packed brown sugar
• 1/4 cup of white sugar
• 2 1/2 teaspoons of baking powder
• 1/4 teaspoon of pumpkin pie spice (or cinnamon)

Recipe

COBBLER FILLING: Slice peaches (I don’t even bother to peel them but feel free to do so) toss with 1/4 cup of sugar, the spices and tablespoon of cornstarch OR flour. Stir to combine and set aside.

COBBLER CRUST: Mix the flour, brown and white sugar, baking powder and pumpkin pie spice together in a bowl.

 

Put Slow Cooker on high temperature and pour the fruit mixture on the bottom. Then spread the dry flour mixture on top of the fruit lightly spreading it to the sides of the slow cooker. Cut the cold butter into chunks and cover the entire surface of the flour mixture making sure you get butter in a circle around the edges of the slow cooker. This next part is VERY IMPORTANT!! Place a piece of wax or parchment paper across the top of the slow cooker before you put on the lid. This will keep condensation from falling on top of the cobbler topping. Cook for 2 hours on high. Remove the lid and carefully lift off the paper being careful not to get moisture dripping on the crust. Serve warm with vanilla ice cream, whipped cream or plain –Just eat it!!

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DELISH TIP 1: I’ve also made this with blueberries and apples. I used 4 cups of blueberries and 2 cups of peeled and chopped apples.

 

Fall is here and we were lucky to have a really lovely and mild October here in Michigan this year. We are  also so blessed to have SO many  wonderful Cider Mills in our state! Each one has their own unique recipe for apple cider and donuts. When I was a kid my parents always took us to The Franklin Cider Mill which is a smaller cider mill but very picturesque. I couldn’t wait to see the giant water wheel and watch the presses squishing the apples and watching the apple juices flowing down into the reservoir to be bottled;  So I could drink it! There is really nothing better than a freshly pressed glass of apple cider and a hot, crispy donut being eaten outside on a brisk fall day. It’s a Michigan tradition that my husband and I continue with our own daughter.  We have traveled all around Michigan to try all the different ciders, donuts, and locally made products. It’s something I look forward to every fall.

Michigan farmers grow MANY different types of apples and I love to try them all. My daughter’s favorite to eat is Honeycrisp and I love Fuji and the Jazz apple I recently tried. The recipe I’m sharing used Macintosh apples from Long Family Farm in Commerce, Michigan less than 8 miles from my house!  You can use whatever type of apple you like. This recipe doesn’t use a lot of sugar because of the natural sugars in the cider which I also got from Long’s Farm. This makes about 10 cups of sauce but I always share with my friends and family. You can also freeze the appplesauce for later in the season. This applesauce can be eaten straight, on top of ice cream, over oatmeal, on yogurt or put into pie crusts to make turnovers!

Tools

• Heavy bottomed pot at least 4 quart size
• Sharp knife
• cutting board
• apple corer (optional)
• liquid measuring cup
• measuring spoons
• potato smasher
• peeler**

• Ingredients

• 12-13 apples, peeled
• 1/4 cup of granulated white sugar
• juice of 1/2 lemon
• teaspoon of pumpkin pie spice (or cinnnamon)
• 1/4 teaspoon of nutmeg
• 3 cups of apple cider

Recipe

Peel* your apples, and chop into chunks, add all other ingredients to the pot, cook on medium heat on a low boil stirring occasionally until the apples break down into smaller chunks.  Use the potato masher to press down any large chunks, (If you like your applesauce smooth then use an immersion blender or cool the sauce and puree in a blender)  cool and then refrigerate.

*DELISH TIP 1: Save the apple peels in a bowl of lemon water to make apple peel candy later!!