Chancery Apple Cobbler

Chancery Apple Cobbler

I discovered this recipe while browsing on Pinterest. After seeing the recipe, I just had to make it. The best part was was that I already had everything in my pantry and plenty of apples on my tree to make it. The only thing I did differently was that I made a double batch of the topping. I like a thick, crunchy topping and I felt like the topping just wasn’t enough for me and my husbands liking. You can do the same or if you like just a little of it, just follow the recipe to the “T”. As for how it turned out?… My husband and I loved it so much that we decided this recipe is going to replace my Lattice Apple Pie that I make every year for Thanksgiving this year. Click here to go to the site for the original recipe.

 

 

Ingredients:

2 pounds Granny Smith apples, peeled and cored
6 tablespoons (3/4 stick) butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon (divided)
1-1/4 cups flour (divided)
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
1 cup old-fashioned rolled oats
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Optional:
1 cup caramel sauce
Vanilla ice cream

 

Directions:

Preheat oven to 350 degrees.

For filling: Cut apples into 1/4-inch slices, then cut in half and place in a large mixing bowl.

In a large pot, melt the 6 tablespoons butter with the granulated sugar and 1/2 teaspoon of the cinnamon. Remove from stove, add 1/4 cup of the flour and mix well. Add apples and stir to coat well. Transfer mixture to a greased 13-by-9-inch pan.

For topping: (Don’t forget to double this part of the recipe if you like a thicker, crunchier topping!) Place the 1/2 cup melted butter and the brown sugar in a medium bowl and blend just until smooth. Add remaining 1 cup flour, rolled oats, remaining 1/4 teaspoon cinnamon, salt and vanilla, and mix until coarse and chunky. Spread mixture evenly over top of apples.

Place pan in center of preheated oven and bake, uncovered, 30 minutes. Remove from oven, let cool slightly, then place desired amounts in bowls to serve. Optional: Top each serving with caramel sauce and ice cream.