by Heather Harris Brady
This is a quick, easy and different dessert for the upcoming holiday. I’ve replaced the usual soft biscuit topping with a thinnish layer of Irish soda bread. If you have buttermilk and apples you can start this after work and have a warm dessert for dinner. I’ve skipped some of the sauteed apple steps, since I’ve posted them before.
Irish Apple Cobbler, Makes one 9″ pan (about 8-10 generous servings)
For the apples:
- 5-6 well-flavored baking apples, cleaned and sliced
- 2 T. butter
- 3 T. brown sugar
- 2 t. cinnamon
For the cobbler topping:
- 4 T. cool butter
- 3 T. granulated sugar
- 2 t. baking soda
- 3 c. all-purpose flour
- 1 to 1-1/2 c. buttermilk
First do the apples: Put the butter in a skillet over medium. When it’s melted, add the apples and stir them around for a minute or two. Then add the brown sugar and simmer for about five minutes. Stir in the cinnamon. Then turn the hot apples out into a lightly greased 9″ deep dish pie pan. Set them aside.
Preheat the oven to 350. Combine the flour, sugar and baking soda in a bowl.
Cut in the butter, then quickly stir in the buttermilk. You should have a shaggy batter.
Spoon it over the apples.
Bake for about 35-40 minutes, until the center is firm to the touch.
To serve turn large spoonfuls of the cobbler upside down in a bowl.
Serve warm with heavy cream or vanilla ice cream (and/or a good drizzle of Bailey’s).
Store leftovers covered at room temperature.