This taste tempting Patchwork Apple Cobbler is made with fresh fall apples, cinnamon, cardamom, and orange liqueur topped with a patchwork style crust.
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Ingredients
6large Granny Smith applespeeled, cored and cubed
Juice of 1 lemon
2teaspoonscornstarch
½cupsugar
⅛teaspoonground cardamom
½teaspoonground cinnamon
¼cuporange liqueur
Cooking spray
1package refrigerated pie crusts2 crusts
1egg
1teaspoonwater
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.
Lightly spray an 8x11 baking dish with cooking spray. Pour the apples into the baking dish and arrange them in an even layer.
Unroll one of the pie crusts. Cut the crust into rectangles approximately 1 1/2 inches x 2 inches.
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.
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
You can use any variety of baking apples, or a combination of apples, for this recipe. Some good varieties include Honeycrisp, Braeburn, Gala, Fuji, and Golden Delicious.
The orange liqueur is not absolutely necessary but does add a very nice flavor to the cobbler. Substitute orange juice if you want.
To make ahead, prepare the cobbler, cover well, and store in the refrigerator for up to 2 days.
The baked, cooled cobbler can be stored for up to three days and can be wrapped well in an airtight container and frozen for up to 3 months. Be sure to thaw overnight in the fridge before reheating in the microwave or oven.