Apple Patchwork Cobbler

by Lana Stuart on September 20, 2011 · 29 comments

Apple Patchwork Cobbler

I know Fall is making its arrival in most of the country right now, but here in Georgia we’re still on the warm side. Even so, there’s something about the changing of the calendar, the routine of children going back to school and the appearance of apples at roadside vendors that just puts everyone in the mood for Fall recipes, isn’t there? Last weekend, BeeBop and I made a stop at one of the local farm stands and I just couldn’t resist the beautiful apples that were for sale. I picked up as many as I could carry and brought them right on home with us. I had in mind making an old-fashioned apple pie, but since me and pie crusts are not the best of friends, I settled for something with a crust I could manage.

I’m calling this recipe “Apple Patchwork Cobbler.” Just because I don’t know what else to call it! I’ve looked at several different definitions for cobblers, pandowdies, grunts, crisps, bettys…all those baked-fruit-with-a-topping kinds of recipes and none of them really fit this dish precisely. I asked BeeBop what he thought I should call this and he said “good.” Then he suggested calling it a casserole. That would be as good as anything else, I suppose. So whatever you want to call it, it’s fine with me :-)

The “patchwork” part of the title comes from the way the crust is arranged in a random, or patchwork, fashion over the apples. I can’t take credit for that idea. I actually saw it on Food and Wine’s web site and liked the look of it, so I adopted it for this recipe. Gives it a very rustic, casual look, don’t you think?

To get started on this recipe, preheat your oven to 375 degrees.

Preparing apples for Apple Patchwork Cobbler

Then peel, core and cube about six nice, large Granny Smith apples (or any other cooking apple that you prefer). Toss the apples with lemon juice, cornstarch, sugar, cardamom, cinnamon and orange liqueur.

Preparing Apple Patchwork Cobbler

Dump it out into an 8×11 baking pan that has been sprayed lightly with cooking spray.

Now, if you want to make your own pie crust, please do! However, pie crust is one of those kitchen skills I have never and probably will never master. Pie crust hates me. It laughs and mocks when I look its way. Me and pie crust – we just don’t jive. So, it was a happy, happy day when Pillsbury started putting those nice boxes of pie crust in my grocery store’s dairy case. Those I can deal with. So, make your own or unroll one of those wonderful packaged pie crusts from the grocery store.

Crust for Apple Patchwork Cobbler

Use a sharp knife or a pizza cutter (even easier) to cut the crust into rectangles about 1 1/2 x 2 inches. You don’t have to be very precise about it. Just cut it into pieces that generally resemble a rectangle and are somewhere near the same size. Put the little oddly sized, leftover pieces to the side. I needed a whole pie crust and about half of another one to completely cover my cobbler. Don’t worry, we aren’t going to throw away that leftover pie crust! I have a little bonus use for it at the end of this post.

Apple Patchwork Cobbler Crust

Arrange the crust rectangles over the apples in the baking dish, pressing pieces on the edges into the sides of the dish.

Apple Patchwork Cobbler Crust with Egg Wash

Beat together the egg and water to make an egg wash. Carefully brush the egg wash over the crust taking care not to disturb the pretty pattern you’ve made with your crust rectangles.

Bake the cobbler for approximately 1 hour and 10 minutes or until the crust is golden brown. Remove the cobbler from the oven and let it cool. It can be served warm or at room temperature. We like a little scoop of vanilla ice cream with ours :-)

Bonus Recipe: Remember the leftover pie crust from above? Don’t throw it out! Make a few Pie Crust Cinnamon Twists with it.

Apple Patchwork Cobbler Bonus - Pie Crust Cinnamon Twists

Gather up all the scraps, knead them together for a few seconds and roll them out.

Apple Patchwork Cobbler Bonus - Pie Crust Cinnamon Twists

Melt a tablespoon or two of butter and brush over the strips. Sprinkle with sugar and cinnamon. Cut the dough into strips about 4” long and 1 ½” wide.

Cut the dough into strips about 4” long and 1 ½” wide.

Take each dough strip and give it a twist, then place it on a baking sheet lined with parchment paper. Dab a little more melted butter on each twist and sprinkle on a little more sugar and cinnamon.

Apple Patchwork Cobbler Bonus Recipe - Pie Crust Cinnamon Twists

Bake for about 20 minutes along with the cobbler or until the twists are golden brown. Great with a cup of coffee!

Apple Patchwork Cobbler
 
Prep time
Cook time
Total time
 
Apples, cinnamon, cardamom and orange liqueur topped with a patchwork arrangement crust.
Serves: 6 servings
Ingredients
  • 6 large Granny Smith apples (peeled, cored and cubed)
  • Juice of 1 lemon
  • 2 tsp. cornstarch
  • ½ cup sugar
  • ⅛ tsp. cardamom
  • ½ tsp. ground cinnamon
  • ¼ cup orange liqueur
  • Cooking spray
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg
  • 1 tsp. water
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine the prepared apples in a large bowl with the lemon juice, cornstarch, sugar, cardamom, cinnamon and orange liqueur. Toss well to thoroughly combine the ingredients and coat the apples evenly.
  3. Lightly spray an 8x11 baking dish with cooking spray. Pour the apples into the baking dish and arrange them in an even layer.
  4. Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 ½ inches x 2 inches.
  5. Arrange the crust rectangles over the apples in a patchwork fashion leaving several openings to allow steam to escape. Be sure to press the pieces on the edges to the sides of the baking dish. If more crust is needed, use the second pie crust as well.
  6. Beat the egg with the water. Carefully brush the egg wash over the crust taking care not to disturb the arrangement.
  7. Bake for approximately 1 hour and 10 minutes or until the crust is golden brown.
  8. Remove from the oven and allow to cool. May be served just warm or at room temperature.
Bonus Recipe: Pie Crust Cinnamon Twists
  1. Use any leftover pie crust scraps to make cinnamon twists. Just gather up the scraps, knead them together for a few seconds and roll them out. Melt a tablespoon or two of butter and brush over the strips. Sprinkle with sugar and cinnamon. Cut the dough into strips about 4” long and 1 ½” wide. Take each dough strip and give it a twist, then place it on a baking sheet lined with parchment paper. Dab a little more melted butter on each twist and sprinkle on a little more sugar and cinnamon. Bake for about 20 minutes along with the cobbler or until the twists are golden brown. Great with a cup of coffee!
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other apple cobbler/pandowdy/crisp/betty recipes you might enjoy from around the internet:

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{ 27 comments… read them below or add one }

1 Candy September 20, 2011 at 4:27 pm

I love the patchwork top and think it looks very rustic, yet elegant.

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2 Lana September 20, 2011 at 9:42 pm

I really liked it, too, Candy! Thanks.

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3 Katrina September 20, 2011 at 4:30 pm

Pie crust is my favorite part of pie–always bake up the leftover crust. Love the look of the cobbler!

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4 Lana September 20, 2011 at 9:43 pm

Thanks, Katrina!

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5 Angie @ Bigbearswife September 20, 2011 at 4:42 pm

this looks fantastic!!!

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6 Lana September 20, 2011 at 9:44 pm

Thank you so much.

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7 Mari @ Mari's Cakes September 20, 2011 at 5:03 pm

Wonderful idea of the patchwork style. I love what you did with the left over crust :)

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8 Lana September 20, 2011 at 9:45 pm

Isn’t that a neat idea? I wish I had thought of it :-)

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9 Alison @ ingredients, Inc. September 20, 2011 at 6:07 pm

omg looks like fall for sure

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10 JulieD September 20, 2011 at 8:23 pm

This looks so awesome! I’m pinning this to try…so good to see a non-pumpkin fall dessert. :)

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11 Lana September 20, 2011 at 9:45 pm

Thank you, Julie! Hope you enjoy it.

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12 Andi September 21, 2011 at 7:32 am

Very pretty, like the topping idea you did a great job. It’s fall in Maine, going apple picking this weekend. Hate to see summer end. Andi

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13 Lana September 21, 2011 at 9:03 am

Me, too, Andi. I hate to think of the cold weather that’s coming :-)

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14 Liz @ Microwave Goddess September 21, 2011 at 8:25 am

Gorgeous top, I love the patchwork idea! And we’re definitely ready for autumn recipes here in Kentucky!

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15 Lana September 21, 2011 at 9:04 am

Thank you, Liz. I thought that patchwork turned out nicely, too.

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16 Suzanne September 21, 2011 at 11:37 am

Most beautiful cobbler I’ve ever seen. I will have to start making mine just like yours. Love it!

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17 Barbara | Creative Culinary September 21, 2011 at 11:48 am

I love this idea too; adds such a nice homey touch! And glad to see you are not ashamed of admitting the use of prepared crusts Lana. I love those Pillsbury crusts and as much as some people will poo poo using them, I am saying right here, right now…they are easy and taste good and when I go to the trouble (and it is trouble, don’t let anyone fool you) of making my own, I’m not quite sure there is a big enough difference in taste to have done that. So there!

I have long loved pie crust cookies…that’s what I’ve called them since I was a little girl and my grandma did something very similar to what you do. Another true confession? I have taken a pie crust out of the freezer JUST to make them.

This is one of those days. Half a dozen apples that need to get made into something and two boxes of pie crust in the freezer = a big thank you from me!

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18 Lana September 21, 2011 at 2:25 pm

Know what, Barbara? I just can’t apologize for using those packaged crusts. Mr. Pillsbury has been at this a lot longer than I have so I figure he probably knows best :-)

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19 Hillary September 21, 2011 at 2:08 pm

I will have to use that patchwork on some of my pies! I also loved the way you cut the apples. It looks wonderful. Can I ask what type of camera you use? I want to improve my food blog, and my old point and shoot camera just isn’t cutting it. Thanks!

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20 Lana September 21, 2011 at 2:28 pm

Thanks, Hillary! I really liked the way the patchwork turned out, too.

I use a Nikon D90 camera. For the cobbler, I was using a Nikon 50mm f/1.8 lens. I go back and forth between that lens and an older Nikon 24-120mm f/3.5-5.6

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21 claudia lamascolo/aka pegasuslegend September 21, 2011 at 5:02 pm

I dont know what I like more the look of this or the smell cooking! wow this is grand!

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22 Maria September 21, 2011 at 5:16 pm

Beautiful cobbler!

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23 Sylvie @ Gourmande in the Kitchen September 21, 2011 at 7:38 pm

That’s pretty, I love the way they are all twisted on top.

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24 Rachel Willen September 22, 2011 at 9:13 am

I love the rustic look of this cobbler. I make a wild mushroom cobbler for Thanksgiving as a side and a meal for my vegetarian relatives, and I may try this patchwork topping on it this year instead of the drop biscuits I’ve been doing…would be easy to make the dough savory with a little rosemary and parmesan cheese…thanks for the great idea….oh and I’m thinking about that bag of apples I have sitting on the counter too…

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25 Georgia Pellegrini September 22, 2011 at 4:02 pm

I love the beauty of this dish, as well as all of the apples that are coming into season everywhere. Gorgeous.

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26 Feast on the Cheap September 23, 2011 at 1:54 pm

So creative Lana! Wow

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27 LunaCafe September 25, 2011 at 12:07 am

Love your patchwork topping. Original and very appealing. …Susan

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