American Classics with Scott Peacock: Apple Cobbler

-I'm Nancy Hopkins with Better Homes and Gardens magazine and I'm with Scott Peacock today and we're doing some American home cooking. We're making apple cobbler. How do we get started? -Well, apple cobbler, one of the simplest and most satisfying desserts there is, and we've got some unbleached flour in the bowl and we're gonna put a bit of sugar. -Just granulated? -Well, we're using some granulated sugar but we're also using a little bit of brown sugar as well, too. It gives it a delicious flavor. A good pinch of salt but we're gonna grind our own cinnamon 'cause I think it adds a lot to the cobbler. You can use, a coffee grinder is excellent. -This is amazing. I've never ground cinnamon before. -Oh, yeah. It's easy and it makes such a difference in the overall flavor, I think, so aromatic. -Oh, it's incredible. -Put just a little bit, you just want a hint of cinnamon. You don't want it to overpower the cobbler. Oh, this is a stick of butter for this cup of flour. So you can see, this is really good and crumbly. There's no loss flour anywhere in the mixture. -What's next? -Now, we're gonna season the apples a little bit and get them ready for baking. Well, we're gonna use a little bit of sugar. For the size cobbler we're making, I'd say maybe a quarter to a third cup of sugar. -Okay. -Depending on the sweetness of the apples. And then just a little bit of flour and this is just to help bind the juices as they start bubbling up. -Uh huh. -A pinch of salt, of course, always. -Of course. -Really brings out the apple flavor. -I see you've got fresh-- -The sweetness in desserts-- -Nutmeg. -Fresh nutmeg. And just a little bit of that. You want it to be subtle. You don't want your first thought to be, hmm, nutmeg cobbler. And just mix this together a little bit. -Uh huh. -There you go, and then we have these beautiful apples. We're using granny smiths today. Granny smiths are a great cooking apple. There are other apples. These are the best we found today at the market. -I see. -But you could use winesaps or golden delicious, whatever your favorite cooking apple is. -But these are a little more tart. I like these. -I like these, too, and you can get them anywhere in the country. So, we've peeled and sliced these. They're about a third of an inch or so thick. -Uh huh. -And we're gonna squeeze a little bit of lemon juice over them. Just a little bit for some added tartness. And it also brings up the flavor of the apple. -Very nice. -And we toss that together and then if you'll just sort of sprinkle over part of the sugar-flour mixture. Perfect. And we will mix this all together. So we have this butter baking dish and we're just gonna heat the apples in there. They cook-- -That's a lot of apples so you just-- -It's a lot of apples but they cook down quite a bit. -I see. -Yeah, and so then we're just gonna put this fantastic topping all over it evenly, all over the top, and now this is about ready to go in the oven. -It looks so full. Now, is this okay? -It is full but it's gonna cook down. The apples, when they start cooking, are gonna settle down quite a bit. -I see. -And it can bubble over a little bit so we're gonna put it on a foil-lined pan. -Okay. -And then we're gonna cover it with a piece of parchment and some foil. The apples are very acidic and so they could react with the aluminum foil and make it taste a little off, so that protects that. So we're gonna bake this covered for about 20 or 25 minutes. -Uh huh. -Take the cover off and then we'll bake it for another, probably 20 to 25 minutes 'til it's really golden brown all over and the juices are bubbling up around the sides and in the center. -I see. -And here it is, all beautiful and golden brown and aromatic. -Scott, this is so delicious. For Better, I'm Nancy Hopkins.