Patchwork Apple Cobbler
Tender apples spiced with cinnamon, cardamom, and orange liqueur bake under a rustic patchwork crust made from refrigerated pie crust. Serve this Patchwork Apple Cobbler warm with vanilla ice cream.
Servings 6 servings
Ingredients
- 6 large Granny Smith apples peeled, cored and cubed
- Juice of 1 lemon
- 2 teaspoons cornstarch
- ½ cup sugar
- ⅛ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ cup orange liqueur
- Cooking spray
- 1 package refrigerated pie crusts 2 crusts
- 1 egg
- 1 teaspoon water
Instructions
- Preheat the oven to 375 degrees.
- 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.6 large Granny Smith apples, Juice of 1 lemon, 2 teaspoons cornstarch, ½ cup sugar, ⅛ teaspoon ground cardamom, ½ teaspoon ground cinnamon, ¼ cup orange liqueur
- Lightly spray a 7x11 (or 2-quart) baking dish with cooking spray. Pour the apples into the baking dish and arrange them in an even layer.Cooking spray
- Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 1/2 inches by 2 inches.1 package refrigerated pie crusts
- 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.
- Beat the egg with the water. Carefully brush the egg wash over the crust, taking care not to disturb the arrangement.1 egg, 1 teaspoon water
- Bake for approximately 1 hour and 10 minutes or until the crust is golden brown.
- Remove from the oven and allow to cool. May be served just warm or at room temperature.
Bonus Recipe: Pie Crust Cinnamon Twists
- Use any leftover pie crust scraps to make cinnamon twists.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 1/2” 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.
Notes
- Use any baking apple that won’t turn to mush when cooked. Honeycrisp, Braeburn, Fuji, and Golden Delicious all work well, and so does a combination of apples.
- The orange liqueur isn’t absolutely necessary, but it adds a very nice flavor. Substitute orange juice if you prefer.
- Cut the crust into rough rectangles about 1½ × 2 inches. They don’t need to be precise, just generally the same size. I needed one whole crust and about half of a second to cover the cobbler.
- Leave several openings between the crust pieces so steam can escape, and press the pieces on the edges against the sides of the dish. Brush on the egg wash carefully so you don’t disturb the pattern.
- To make individual cobblers, divide the filling and crust between six small baking dishes and bake for 30 to 35 minutes. Watch them so they don’t get too brown on top.
- To make ahead, prepare the cobbler without the egg wash, cover well, and refrigerate for up to 2 days. When ready to bake, remove from the refrigerator and let sit for 30 minutes. Apply the egg wash and bake.
- The baked, cooled cobbler keeps for up to 3 days. It can also be wrapped well in an airtight container and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or oven.
Nutrition
Serving: 1 | Calories: 462kcal | Carbohydrates: 73g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 245mg | Potassium: 260mg | Fiber: 6g | Sugar: 39g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
