Apple crumb cobbler free#

Remove from the oven and let cool for at least 10 minutes before serving.Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour. For the fruit filling: In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour.Pat the mixture down lightly so that it looks sort of like a crust.Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.

Apple crumb cobbler free#

(Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).

In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.

Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).

Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.Peel and core the apples, then cut them into eighths or into large cubes.This recipe isn't good for microwave use.Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.Do not use Macintosh apples (too soft) or Red Delicious (too bland).For best results with this recipe, use apples that hold their shape when baking and aren't too tart.