Four ingredients easy apple cobbler

 

easy apple cobbler

When apples look like this it’s time to waste them, right?

withered apple

Wrong.
It’s time to make a mouth-drooling, sugar bombed, decadent, and easy apple cobbler.
And don’t tell me it’s too much effort. Preparation time for this dessert is not more than 5 minutes. If you add 15-20 minutes in the oven, you will have an irresistible dessert in less than 25 minutes.

Sounds good, doesn’t it?

Unfortunately, it’s not true. Because you have to preheat the oven, and that takes probably more than 5 minutes.
But when I said 5 minutes preparation time, I was not lying. This recipe is so ridiculously easy you will hardly believe its true.
You only need 4 ingredients. An apple, syrup, bread crumbs, and butter. That’s it.

You peel and core the apple, cut it into chunks, and place them in a small pie pan.
Drizzle the syrup over the apple chunks and sprinkle bread crumbs on top.
Cut thin slices of butter and cover everything with them. That’s easy if you use your cheese slicer.

apple cobbler preparation

 

apple cobbler preparation
OK, I added some extra sugar. I couldn’t resist.

That’s it. You’re ready. Now you only have to wait for that oven.
Once in the oven, the butter will melt and smother the apple chunks together with the syrup. The breadcrumbs will create a crispy surface together with butter the syrup, and if you don’t love this, you have to originate from another planet. I prefer to serve it with vanilla ice cream and a lime wedge. The lime helps to balance all the sugar.
It’s quite amazing that you can make something so delicious with so few ingredients in such a short time. And remember that the apple was something you perhaps considered to throw away.

apple cobbler

I know. There is a lot of sugar and butter in this recipe. But I never said it was healthy. Just insanely delicious.
And if you have a bad conscience about eating all that sugar and fat, there ‘s one thing you can think about that will hopefully make you feel better.
You saved that apple from being wasted.
And that’s good because we waste far too much food in the western world today.

Food waste infographic

The above figures are horrendous. But I’m sure we can change that.
We just have to think a bit differently. A little bit more creative. I hope this easy apple cobbler recipe can give some inspiration.
Because every food item that can be saved is a victory. Even if it’s just a withered apple.

 

four ingredients easy apple cobbler

Print Recipe
Easy four ingredients apple cobbler.
An easy recipe for a four ingredient apple cobbler. Incredibly tasty with flavors from apple, cane syrup, and butter.
apple cobbler
Servings
people
Ingredients
Servings
people
Ingredients
apple cobbler
Instructions
  1. Preheat the oven to 430ºF/220ºC.
  2. Peel and core the apple, cut it into chunks, and place them in a small pie plate
  3. Drizzle the syrup over the apple chunks and sprinkle bread crumbs on top.
  4. Cut thin slices of butter and cover everything with them. That's easy if you use your cheese slicer.
  5. Bake for 15-20 minutes until topping is golden brown
  6. Serve with vanilla ice cream and a lime wedge.
Recipe Notes

You can, of course, make a bigger apple cobbler if you have more apples. Just remember to increase the time in the oven.

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Rosemary sourdough bread

Rosemary sourdough bread

When I first read this recipe, many years ago, I knew I had to test it. It only took me eight years. But last weekend I finally baked this rosemary sourdough bread. I should point out immediately that it is a bit tedious. The rosemary is not added directly to the dough. First, you have to mix olive oil with fresh rosemary and let it stand for ar least two days, preferably longer. Then you use the oil to flavor the bread. That is probably one reason why it took me so long to test this recipe. I know it’s a poor excuse. But I always forgot to prepare that damn oil.

Rosemary olive oil

The Swedish baker Johan Sörberg has created the original recipe. My version of the recipe is almost identical to the original, except that I have ruled out fresh yeast. Instead, I increased the amount of sourdough starter. It meant that I had to increase the fermentation time considerably. I also added som semolina when I formed the bread to get a nice crust.

I let the rosemary sit in the olive oil for two days. It was possible to perceive the taste of rosemary, but just barely. That is the meaning of this recipe. The oil will give a softer, more subtle taste of rosemary than if you had mixed it down directly into the dough. But it was a little bit too subtle for my taste. Next time I will probably go for the longer time, four days. Or maybe a whole week.

I kneaded the dough in a bread mixer, but I think you will get a just as good result if you chose to use a stretch and fold technique. The hydration is about 69%, so the dough is quite easy to handle.

Loafs

To emulate the original recipe as much as possible, I chose to let the dough rise at room temperature. I don’t think it’s appropriate with longer fermentation in a colder environment. The sour taste you can get may kill the subtle rosemary taste completely. But that’s just what I think. Feel free to do some experimentation.

In whole, this bread was almost to my expectations. Slightly more flavor of rosemary and I would have been more than satisfied. But I think that’s easy to adjust with a stronger flavor of the oil. This is a bread that I will bake many times in the future. If I can just remember to prepare that damn oil.  We ate it together with lamb and roasted vegetables, and that was a hit. However, I think it goes well with most kind of food, except breakfast, maybe.

By the way, the oil that is left is excellent as a dressing.

 

About flour.

The hydration of this dough is about 69%. The flour I used has 11.5-12 % protein. You may have to increase the water amount to get the same result if you are using a much stronger flour.

Rosemary sourdough bread

Print Recipe
Rosemary sourdough bread
A sourdough bread with a hint of rosemary. Goes well with most kind of food, preferably some Mediterranean cuisine.
Rosemary sourdough bread
Cook Time 25 minutes
Servings
loafs
Ingredients
Rosemary oil
Cook Time 25 minutes
Servings
loafs
Ingredients
Rosemary oil
Rosemary sourdough bread
Instructions
Rosemary oil
  1. Mix rosemary leaves and olive oil with a hand mixer. Let it stand for at least 2 days. I recommend 4 days or longer.
Rosemary sourdough bread
  1. Mix all ingredients except salt in a dough mixer until the dough is elastic. Use window pane test. Add the salt the last minutes. If you prefer to knead by hand you can use a stretch and fold technique. You will find a link in the recipe notes.
  2. Let the dough ferment until doubled in size.
  3. Spread some semolina on a lightly floured working surface. Form the dough into two loaves with an oblong batard shape. See link in recipe notes. Let the loaves rise in bannetons or on lightly floured parchment paper. Place kitchen towels on the sides to support the bread if you don't use bannetons.
  4. Let the loaves rise until doubled in size, about 60-90 minutes.
  5. Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.
  6. Score each loaf along the side and place them in the oven. Lower the heat to 440ºF / 230ºC. Pour some water on the plate below and bake each loaf in 25-35 minutes.
  7. Let the bread cool on wire racks.
Recipe Notes

Follow this link for instructions regarding stretch and fold technique and forming the loaves.

 

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