Monday, October 13, 2014

Tupelo Honey Cafe: Gala Apple Cashew Cobbler (gluten free optional)

Gala Apple Cashew Cobbler

*I think this is a great dessert if you find pie too daunting, it's really easy and quick. I am writing out a recipe for 8 - 12 people we cut it in half but this would be an easy large dish to bring to a party.

3 pounds/ 1.4 kilos of Gala apples, peeled and sliced
3 tbl. freshly squeezed lemon juice
1 tsp. vanilla extract
2/3 c./160 mil firmly packed dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. allspice

1 cup raw cashews
1/3 cup firmly packed light brown sugar
1 1/4 cups all-purpose flour (we used gluten free and as this is crumble topping, you could not taste any difference)
1/2 tsp. salt
1/3 cup unsalted butter, softened
1/4 cup vegetable shortening
1 tsp. almond extract (we didn't have this so we left it out)

Preheat the oven to 350f/175c. Butter a baking dish
To make the filling, toss the apples with the lemon juice and vanilla in a large bowl.
In a small bowl, mix the brown sugar, cinnamon, ginger, nutmeg, and allspice.
Add the spice mixture to the apples and toss until all the fruit is coated.  
Spread the apple mixture in the prepared baking dish.

 To make the topping, place the cashews and brown sugar in a food processor and pulse 6-8 times to coarsely chop the cashews.  Add the flour and salt, plus 4 more times.
Add the butter, shortening, and alond extract and pulse 4-5 times to blend.
Crumble the nut mixture over the apples and bake for 55 minutes, or until hot, bubbly, and lightly browned.
Let cool slightly before serving.
(Zok made a little less so 40 minutes was as much as it needed)


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