Warm Vanilla Apple Cobbler 

Published in Issue 363

by Rivky Kleiman

SERVES 12 

APPLE MIXTURE 

• 5 Granny Smith apples, peeled and sliced
• ¼ cup sugar
• 1 tsp vanilla sugar
• 1 tsp cinnamon
• 1 Tbsp lemon juice

COBBLER TOPPING

• ½ cup flour
• ¾ cup brown sugar
• ½ cup oats
• 1 3½-oz (100-g) pkg instant vanilla pudding mix
• 1 tsp cinnamon
• ½ cup (1 stick) margarine

Preheat oven to 350°F (175°C). In a large bowl, combine the apples with sugar, vanilla, lemon juice, and cinnamon. Spray a 9x13-inch (20x30-cm) baking pan or 12 ramekins with baking spray.

Layer the apples on the bottom of the pan or divide among the ramekins. Fill the ramekins to the top, as the apples shrink during baking. In a separate bowl, combine all the cobbler ingredients and mix by hand until you have coarse crumbs. Sprinkle the crumbs over the apple mixture. Bake for 1 hour for a 9x13-inch pan or 35 minutes for ramekins.

Tip: For a really different and outrageous flavor, you can use a package of instant butterscotch pudding instead of instant vanilla pudding.

Brochi Cohen from Detroit, MI says: 

This is our favorite Friday night dessert! I serve it warm with Trader Joe’s vanilla ice cream. The vanilla or butterscotch pudding gives it such a kick that whenever I serve it to guests, they go nuts over it! 

Cut up extra apples in advance and freeze them. It works perfectly, but reduce the baking time a bit.

Make this in two different size ramekins so you can offer different size portions for adults and kids. Sub oil for margarine in the topping, but add 1 Tbsp margarine to give it a crispy texture.

(Originally featured in FamilyTable, Issue 661)