161 calories, 9 grams fat
From a trail-modified dessert to the highlight of Thanksgiving in Army Messes and eventually hotels, Chef Santosh Rawat, Executive Pastry Chef JW Marriott Mumbai Sahar, on the ‘beloved innovation of the 1900’.
Peel and the core the apples, and cut them in quarter. Cut them into 1/4 to ½-inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to prevent them from oxidizing (turning brown).
For the filling, melt butter in a large pan over medium heat. Add the chopped apples, sugar, cinnamon, and nutmeg. Toss till the chunks are well coated. Slow cook until the apples are just tender for about 10 minutes.
Stir in the vanilla and flour, toss the pan till the apples are coated.
Transfer the apple cobbler filling to a deep baking dish.
For the topping, in a medium bowl throw in the flour, sugar, baking powder, baking soda, and salt. Add the soft butter cubes (room temperature works better). Use your fingertips to crumble the butter into the flour mixture. Once done, throw in the candied ginger and zest and mix well.
Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not over mix the dough.
Crumble the cobbler dough over the top of the apples in the baking dish. Sprinkle some brown sugar on top for a crunchy top. Bake for 10 minutes at 200°C until the top is beginning to brown – if your crumble is consistent that this would take about 10 to 15 minutes.
Lower the oven temperature to 175°C and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.
Serve warm with whipped cream or vanilla ice cream.