Indulge in warm apples spiced with cinnamon, ginger and nutmeg. Served with a scoop of vanilla ice cream, this is true com...
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I very much enjoyed the cobbler I made yesterday. I added not just the zest of one lemon, but also the zest of an orange and about half a cup of Grand Marnier orange liqueur. That made for a very fresh and citrusy flavour while retaining the warm spiciness that makes the cobbler so great. It was a great success!
Thanks for the recipe.
Careful when substituting the whole amount with berries because they contain much more water than apples do. They need some sort of binder/thickener. Here is an example that you could try. Basically, this type of dish is simply cooked fruit with a crumbly topping. Apples fare well when baked, but like I said, berries are different because they contain more water. Give this recipe a try and let us know how it goes. Cheers!
Thank you Kimberley for your suggestion. I swear I will do the recipe with apples in the fall but now, I am trying to find a good recipe for a blueberry cobbler for here in PA they grow well. For me, some berries are semi-exotic (I am not originally from the USA) so, I am learning to use them. I find blueberries the type of fruits that go better when paired with other flavors rather that on their own. That is why I was attracted to Dawn's recipe. Ginger, cinnamon, nutmeg, lemon and cloves sound like a wonderful compliment to blueberries as well. Before I looked at the recipe that you pointed out, I decided to take note of your observation and add corn starch to the blueberry mix. Then, I followed the apple cobbler recipe. Although it was not bad, in the end many of the flavors were lost. I could not feel none of those wonderful flavor notes of ginger, nutmeg or cloves. Also, the filling was too doughy... I used 1 tbsp. of corn starch. I think that the problem was too much cooking time for the blueberries. Now, I am going to experiment with the recipe that you pointed out from "DOMESTIFLUFF" but will add the flavors suggested from Rouxbe recipe with perhaps some Calvados... I like that this recipe asks to mix part of the topping with the berry mix. This helps to absorb the blueberry juices as they tend to overflow the topping. I will let you know how it works. In the meantime, if you come across -or someone else does- a Blueberry cobbler recipe that you can resist, would you let me know? Thank you for responding to our posts.
Dear Kimberly, I just wanted to let you know that I was able to modify the recipe to come out with a wonderful blueberry cobbler. I was very satisfied with the result. I used Rouxbe recipe with several modifications and followed some of the advice of the recipe from DOMESTIFLUFF. In the end, the cobbler looked and tasted great, so good that my mother in law asked me to leave the leftover dessert to offer to her friends the next day.
Nice work Laura! That's what cooking is all about. Once you learn certain skills and techniques, it becomes easier and easier to make your own tweaks to recipes (in Rouxbe's world, recipes are also known as flavor combinations / series of techniques) just by thinking about the process and the result that you are trying to achieve. Keep it up :) Cheers!
We have not tested this recipe with anything other than real butter and cream, so it is hard for us to say what will absolutely work. Instead of cream you could try another non-dairy product but again we have not tested this. Here is a good site, that you may want to bookmark, for substitutions. Cheers!