Cookin’ With Gas Fall Recipe

Is there anything that says autumn more than the scents of warm cinnamon apples and toasted pecans? Watch Piedmont’s Chef Garrett Hibiske prepare a delicious fall favorite – Warm Candied Apple Pecan Cobbler – cooked to perfection using a natural gas oven. This one deserves a second plate.

Warm Candied Apple Pecan Cobbler

Apple Filling:

• 4 large tart apples, peeled and sliced
• 1/3 c. sugar
• 1/3 c. packed brown sugar
• 1/3 c. butter, melted
• 3 tbsp. all-purpose flour
• ½ tsp. ground cinnamon
• 1 dash ground cloves

Topping:

• 2 tbsp. cold butter, diced
• 1 c. all-purpose flour
• 2 tbsp. sugar
• 1-1 ½ tsp. baking powder
• ½ tsp. salt
• 1/3 c. shortening
• 3 tbsp. whole milk
• 1 large egg
• 4 oz. toasted chopped pecans
• Vanilla ice cream or whipped cream

Directions:

In a large mixing bowl, toss together apples, sugars and spices. Place the melted butter in a saucepan on medium heat and add the apple mixture until caramelized and candied. Then set aside and bring to room temperature.

In a separate bowl, mix your dry topping ingredients together, saving the butter for last. Add the diced butter and rub together until crumbles form.

Prepare a medium baking dish with nonstick spray and add the apple mixture. Spoon the crumble topping on top of the apples. Bake at 350 degrees for 35-40 minutes.

Garnish with toasted pecans and serve warm with vanilla ice cream or whipped cream. Pro tip: Drizzle with caramel sauce for look and flavor.