this cobblers fairly tart; you can easily add more sugar to the filling if you like it a bit sweeter than what we have here.
1/4 cup sugar (or more, up to 1/2 cup, to taste)
1 1/2 Tbsp flour
1/2 teaspoon cinnamon
4 Tbsp (1/4 cup) unsalted butter
3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)
3 Tbsp fresh lemon juice
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp coarsely chopped crystallized ginger
Zest of one orange
1 cup heavy cream, plus more for glaze
1 Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10″ pie dish. (This recipe has the crust only on the top).
2 Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger.
Stir orange zest into cream; then, using a fork, stir cream into flour until the dough holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.
3 Bake 10 minutes in a 450º oven. Reduce heat to 375º and bake 20-25 minutes. Serve warm with whipped cream.
Simply Recipes http://www.simplyrecipes.com