Strawberry Apple Cobbler

Applestrawberry In my efforts to use what I already have in the pantry and the freezer before flitting off to the grocery store for the fresh and new, I found some frozen apples in the back of the freezer.  It’s encouraging that I can now see the back of the freezer. 

Every fall, the girls and I is pick apples from our and our friends’ trees.  Some of are stored, some frozen and the rest turned into a wonderful sweet, fresh cider that we drink through the winter and will enjoy on the boat this summer as well.

When I freeze the apples, I use one of those all-in-one numbers that peels, cores and slices all at once.  Sometimes you have to peel a little more skin off by hand because the contraption misses some, but it saves lots of time.  I then cut the whole spiral in half and place them in a gallon-size resealable bag with a little lemon juice. 

When I use them in pie or cobbler, I just add a little bit more thickener – flour or tapioca – and increase the cooking time by ten minutes or so.

Strawberry Apple Cobbler

Pastry:
1 1/2 cups all-purpose flour
pinch of salt
5 tablespoons frozen butter
4 tablespoons butter
4 to 5 tablespoons ice water

Filling:
4 green apples, peeled, cored and cut into medium slices
2 cups fresh strawberries, washed, hulled and cut in half
1 cup sugar
4 tablespoons unsalted butter

Whipped Cream:
1 cup heavy cream
1/4 teaspoon cinammon
2 teaspoons sugar
1/2 teaspoon vanilla

Preheat oven to 450º.  Grease a non-reactive (enamel or stainless steel) 9×13 baking pan or 10-inch deep dish pie plate.  Combine all filling ingredients in baking pan.

To form pastry, place dry ingredients in medium sized bowl and cut butter and shortening in with a pastry knife until mixture resembles corn meal.  Add water and form a ball.  It should be soft feeling but not at all sticky.  Roll out to 1-inch larger than the shape of your baking dish.

Cover the baking pan with the pastry and turn the excess part of the pastry under.  Press into the sides of the pan.  Make several slits in the top to let steam escape.

Turn the oven down to 425º and bake for 45 minutes or until the crust is golden brown and the filling is bubbling around the edges.  Serve warm with whipped cream.

With a whisk, whip the cream until almost forming soft peaks and add the sugar and vanilla.  Whip until forms firm peaks.

Annie
It’s smelling so good!

© 2008 Baggywrinkle Publishing