The Best Apple Cobler Crumble

Apple cobbler crumble is a delicious dessert that combines the classic flavors of apple pie with a crumbly, buttery, and slightly sweet topping, 

Indulge in a slice of heaven with our exquisite apple tart, where the delicate balance of sweet and tangy flavors dances on your palate.

This recipe is easy to make and can be enjoyed on its own, or served with a scoop of vanilla ice cream.

The crispy, tart Granny Smith apples pair perfectly with the warm cinnamon and sugar, making it the ultimate comfort food for any occasion.

Whether you are looking to impress your guests or just satisfy your own sweet tooth, this recipe is sure be a hit.

And you can get it together in a short time.  

Ingredients

Apples

• 1 cup Self Raising Flour
• 1 cup white sugar
• ½ cup butter softened
• ½ teaspoon ground cinnamon
• 4 Granny Smith Apples, cored and sliced

Method

• Preheat Oven to 350°F.
• Grease a 5x5 inch baking dish.
• Mix flour, sugar, butter and cinnamon together in a bowl using a pastry blender or fork until crumbly
• Reserve 3/4 cup flour mixture to use as topping.
• Sprinkle a light layer of flour mixture into the prepared baking dish, top with a layer of apples. Continue alternating layers of flour mixture with apples, ending with apples.
• Sprinkle top apple layer with reserved 3/4 flour mixture.
• Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35mins.
• If topping begins to brown too soon (before apples are tender) loosely cover with Aluminum Foil .

Allow apple cobbler crumble to cool for 10 minutes before serving. One of the simplest recipes you will come across.

Every bite tells a story of craftsmanship, inviting you to savor the simple pleasure of life, one heavenly slice at a time.

But..... we are not finished, we thought we would like to give you a recipe for a delicious, caramelized brussels sprouts and chicken salad to start with, so prepare to embark on a culinary adventure that will define your perception of brussels sprouts.

Brussels Sprout Salad

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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