Albemarle Pippin Apple Cobbler 10.000

Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nov 2, 2018

The Albemarle Pippin is a variety of apple that is well-balanced between sweet and tart, thereby giving even richer flavor to baked desserts. In this recipe, whiskey and nutmeg help bring even more warmth. The cobbler’s flavor will only improve when the apples have first been allowed to cure in a cool, dark location for at least a few weeks, such as in the crisper drawer of the refrigerator.

We scored Albemarle Pippins from Reid's Orchard and Winery. If you can’t find them (or other Pippins, such as the Newtown, Yellow or Orange Pippin), use a combination of two or three other slightly tart heirloom apples, including Winesap, Granny Smith, Empire, Cortland, Liberty and Jonathan.

Serve with vanilla or salted caramel ice cream.

To read the accompanying story, see: Meet the heirloom apple that tastes like citrus, tea and history.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

Ingredients
  • For the filling
  • 3 pounds Albemarle Pippin apples, peeled, cored, cut into 1/2-inch cubes (see headnote)
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whiskey
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • For the topping
  • 1 1/2 cups flour
  • 1/4 cup plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cubed
  • 3/4 cup milk

Directions

For the filling: Preheat the oven to 400 degrees.

Toss the cubed apples with the sugar, lemon juice, whiskey, cornstarch, salt and nutmeg in a mixing bowl so the apples are well coated. Pour the apple mixture into a glass or ceramic 9-by-13-inch baking dish or divide among 3- or 4-inch ramekins set on a baking sheet. Bake (middle rack) for 10 minutes then remove from the oven.

Meanwhile, make the topping: Combine the flour, sugar, baking powder and salt in a food processor; pulse a few times to incorporate. Add the butter; pulse just until the butter has been reduced to pea-size pieces and is evenly coated, then transfer to a mixing bowl. Use a fork to stir in milk until the mixture just comes together to form a slightly sticky dough. (Alternatively, you can assemble the topping by hand.)

Distribute rounded-tablespoon clumps of the dough on top of the cobbler filling; the dough should cover most of the fruit, but there will be small, open pockets here and there. Make sure to leave a small hole in the center so steam can escape.

Return the baking dish to the oven; bake for 25 minutes, or until golden brown on top and bubbling. Check the topping with a cake tester; it will be ready when the tester comes out clean.

Let sit for 20 or 30 minutes before serving.

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Recipe Source

Adapted from a Ian Rynecki, executive chef at Pippin Hill Farm & Vineyards.

Tested by Kara Elder.

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