Recently we made Pioneer Woman’s version of blackberry cobbler. Not a “real” cobbler recipe involving a biscuit-like topping on fruit, the cake-like recipe was farther away from any actual cobbler we had baked or tasted. But is was no less tasty. In fact, we quite enjoyed the cake-like treat with dollops (and dollops) of whipped cream. Moist, soft, and sweet, it was really something special. So I thought, why not apple, my favorite fruit in desserts?
We lightened the original recipe here by using a mix of canola oil and applesauce and less sugar. I found the original blackberry cobbler recipe a bit too sweet and I think the reduced sugar here allows the apples to shine through more.
Apple Applesauce Cobbler
1/2 cup applesauce
1/2 cup canola oil
1/2-3/4 cup sugar
1 cup Self-Rising Flour
1 cup Milk (full-fat or reduced fat)
2 cups apples, cubed
2 tsp lemon juice
1/2 tsp cinnamon
- Cook apples in scant amount of canola oil over medium meat. Add a pinch of salt. Cook until desired tenderness is achieved. (We prefer them a bit on the crunchy side.) Add in 1/4 cup sugar, cinnamon, and lemon juice. Set aside to cool.
- Pour 1/2 cup sugar and flour into a mixing bowl, whisking in milk. Pour in the oil and applesauce and whisk until well incorporated.
- Spray or butter a baking dish.
- Pour the batter into the buttered baking dish. Sprinkle apples over the top of the batter; distributing evenly. Sprinkle scant amount of sugar over the top, if desired.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.