- Hey, you're watching "Preppy Kitchen"
where I, John Kanell, teach you how to make
delicious home-cooked recipes to share
with your family and friends.
Today, we're making the most amazing apple cobbler.
This thing comes together in a snap
and it is so delicious.
All the fall spices,
an amazing biscuit topping on top,
and, of course there's a big dollop of whipped cream.
Let's get started!
I recently got an amazing lesson
on flower arrangement and centerpieces
from my friend Amy.
To thank her, I'm gonna be making
an apple cobbler.
It's fall.
She loves apples.
What could go wrong?
If you haven't noticed, I am still
in the rental house.
The remodel is progressing along
a little more slowly than I would like.
But that's, like, literally how it always is.
I've never heard someone say,
"Oh, we're ahead of schedule.
This is amazing!"
Really looking forward to that new kitchen.
In the meantime, I have almost 5 pounds
of Granny Smith apples right here.
Because there is a giant Pyrex dish to fill.
You could make this same recipe
with a 9 by 9 inch pan and have, like,
a thick layer of apples and the biscuit mixture.
However, I like a thinner biscuit on mine.
Just gonna say that.
Let's peel our apples first,
like a little assembly line,
and then we're gonna get to cutting them up.
This is an amazing thing to do if you have
someone that doesn't know how to cook,
but feels guilty and they will help you.
Like, "Oh...You can't do anything in the kitchen
but you expressed a vague interest in helping?
I have some apples to peel, thanks."
(laughing)
- But that person doesn't exist right now,
so I will be doing this on my own.
In fast forward.
(upbeat electronic music)
- Okay, now it's time to cut the flesh
away from the apples.
(eerie music)
(laughing)
- So, as you cut the flesh away from the apples,
you're going to be giving them a slice,
like maybe a half inch slices,
they could be a bit more substantial.
You could go thinner, if you want to as well,
to quarter of an inch.
Apple cobblers are great when you have
a big group of people to feed.
Or, when you just want to gorge yourself.
You get all that great apple pie taste
from the filling,
but the topping is just beyond easy to make.
It comes together in a food processor
in a couple minutes,
with no need to chill or whatever else.
Or, you can make it by hand really easily, too.
It's just a bit more messy.
In case you're wondering, Georgina and Spencer
are doing a-okay.
You can click up here for my
"meet my new friends" video, with
Georgina, Spencer,
Bo,
and the chickens.
Apples are all cut up, finally,
now we can go on to the next step.
I might have bought extra apples
for the kids' snacks,
which got incorporated into here.
That's fine.
These can go into little snack bag
for them for pick-up from preschool.
Right now, we're going to be zesting a lemon.
A little lemon zest and the apple,
you get-whoa-so much flavor.
You know the Greek in me has to
put lemon in everything, everything!
We grew up adding lemon juice to things
instead of salt, for the most part,
and we would use vinegar too sometimes.
So, grew up in a low sodium household.
This is a crazy pile, so I'm gonna
transfer it over to the Pyrex dish right now.
And see, look, that spreads out
to be a really nice layer.
And I'll just mix things in the Pyrex dish
as we go along, and be a-okay.
Since I have my lemon out,
I'm gonna squeeze some lemon juice into here.
So, you want about 2 tablespoons of lemon juice,
about half a lemon.
If you want to add more, add more.
Especially if you're using an apple
that's on the sweeter side.
These Granny Smith are tart.
Alright, now for the fun part,
we're gonna be adding in all of our
flavorings and some sweetness.
I have a third of a cup of packed brown sugar.
So I pack, pack, pack.
See how it comes out?
Sprinkle that on top.
Tablespoon of cornstarch.
I hate the way cornstarch feels,
but it does some magic.
It'll thicken things up for us.
Add a generous half teaspoon of cinnamon,
so it's kind of like,
however much you want.
I'm grating in about a quarter teaspoon
of fresh nutmeg.
Nutmeg is one of my favorite spices.
It is so aromatic and almost citrus-y.
I love using it in sweet dishes in the fall,
but I put it in all of my white sauces.
It adds a little something extra.
And if you can do the freshly grated
with a microplane,
it's amazing.
And I'm spreading out everything because,
even though I'm going to toss it,
it just helps to get a nice even coverage.
A teaspoon of vanilla,
or so.
(laughing)
- Generous teaspoon.
Now I'm gonna use my clean hands
to toss it all up.
And then we'll set it aside.
This smells so good.
Oh my gosh, brown sugar and apples and cinnamon?
You had me at hello.
Good, everything has kind of a nice
even coverage right now.
And, all you wanna do before you finish up,
is just to kind of press the apples down a bit
and make sure that there aren't any, like,
big holes or voids.
This can get set aside while we work
on our sweet biscuit topping.
For that easy biscuit topping,
you're gonna cut 3 quarters of a cup,
or 170 grams of unsalted, cold butter
into 1 inch cubes.
Just like this.
After you've done that, put it back
in the fridge, or freezer,
to hang out while you do the rest.
Because you don't want it to be warm,
it needs to be cold.
Into the bowl of your food processor,
you're gonna add 2 cups, or 240 grams,
of all-purpose flour.
And we got half a cup, or 100 grams of sugar.
A stingy teaspoon of salt,
and a tablespoon of baking powder.
Give it a little shake, and we're gonna whiz it up.
Feeling a little sassy, so I'm gonna
add in half, oh a quarter teaspoon
of cinnamon too.
You can always spice your toppings,
your pie crust, whatever,
and it adds a little extra dimension of flavor.
Pulse, pulse, pulse.
(food processor rumbles)
- Now we can get that cold butter from the fridge.
Sprinkle my butter in.
We're gonna whiz this again,
just to get kind of like a ruddy dough.
(food processor rumbles)
- And now, not sticking my fingers
in there ever again,
I just want to show you, you have, like,
smaller pieces of butter that are
really well mixed in there.
Close it up.
We're gonna drizzle in 3 quarters of a cup
of half and half.
You can use a mixture of cream and milk
if you don't have half and half.
We both know I am the worst spiller in the world,
so I'm gonna try and do this nicely.
(food processor rumbles)
- There we go.
That wasn't so bad.
Okay, now, just so you can see,
I have, like, a nice
wet biscuit mixture.
This tastes really good, but I will not
eat it because I need it all for that cobbler.
Back to this guy.
So, I like a thin layer of topping
with a ton of apples.
If you like all the topping,
you can double this, you can increase
it by 50% really easily and
get, like, a thicker biscuit layer on.
But if you're me,
like a thin biscuit,
lot of apples,
and then a huge dollop of whipped cream on top.
That is heaven to me.
Heaven on a biscuit.
I just like to mush it out to separate it
and spread it out.
Don't try and pat it down to be perfect.
And I think it's totally fine to have
some apples exposed on the edge, too.
You don't need to cover it completely
like a shepherd's pie or anything.
Got a nice thin layer of my topping here,
and now I'm gonna add a little
bit of cinnamon sugar because,
well, why not?
Just take a couple tablespoons of white sugar
and a big pinch of cinnamon.
Mix it up.
And now we can sprinkle that on top.
Totally optional, but
I just think it,
it makes everything better.
This is ready to go into the oven at 350
for about 45 minutes now.
You'll have the apples soften up,
the topping will be golden brown,
and it will be all around aromatic and delicious.
Into the oven.
This apple cobbler is cool enough
to eat, finally, so I'm gonna whip up
a quick batch of whipped cream.
I think that cobbler has to have
either whipped cream or ice cream
or both.
Into a mixer I'm adding
about a cup of whipped cream.
You can do as much or as little as you like.
Couple tablespoons of sugar
and a big splash of vanilla.
Whip it up on high, and you're gonna
look for some soft peaks.
The only thing that you need to worry about
is over-whipping it.
And then you're done!
If you like this recipe,
check out my apple pie cookies.
It is like an amazing apple pie,
but in cookie form.
With homemade caramel on the inside,
they are bonkers.
I'm just gonna say that.
Alright.
Now it's time for a bite.
(upbeat electronic music)
- I love you apple cobbler.
You're my best friend.
Bite for bite, this packs in the most flavor.
It is better than almost everyone
else's apple pies, except for mine, of course.
Because it has just like, so much apple flavor
and just the right amount of topping in each bite.
Ugh, it's amazing.
Okay, I hope you get to make this.
If you like my videos, hit that like button
and subscribe, and I'll see you
in the next video!