If you like marzipan, you will really enjoy and appreciate this Apple Almond Brandy Cobbler recipe I received from my friend Leah.
Try this variation of the popular apple cobbler, with marzipan,a little brandy for a new twist and topped with a caramel sauce.
If you know us, you probably already know that we think everything looks better served in a martini!
Check here for some of our favorite dessert cups.
We scooped the cobbler into the glass and drizzled the caramel sauce on top.
Cobbler Freezing Tip: For best results freeze cobbler before baking. Allow to thaw before baking.
Photography by Dan Engongoro
This Article by EstherO. originally appeared in Mishpacha Magazine.
Apple Almond Brandy Cobbler
Ingredients
Filling:
- 2 Tbsp lemon juice
- 10 Golden apples
- 2 Tbsp brown sugar
- 2 Tbsp sugar
- 3 Tbsp corn starch
- 1 tsp cinnamon
- 1-2 Tbsp Brandy
- 1 tsp vanilla extract
Crumbs:
- 2 ¼ cup sugar
- 1 stick margarine
- ½ cup oil
- 3 oz almond paste -crumbled
- 3 cups flour
- 2 tsp vanilla extract
Caramel Sauce:
- 1 cup light brown sugar
- ¼ cup whip
- 2 Tbso light karo syrup
- ¼ cup margarine
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Prepare a large bowl with water, add 2 T lemon juice .
- Peel the apples, cut them in half, remove the seeds and slice into ¼” thin slices.
- Place the apples into the bowl of water. Drain water .
- Toss the apples with sugars, cornstarch ,cinnamon, brandy and vanilla extract.
- Prepare topping by putting all the topping ingredients into the bowl of your mixer. Mix until well combined.
- Place ½ of the crumbs into a 10×15” pan or 20-24- 4 oz ramekins .
- Place apples on top of crumbs. Sprinkle the rest of the crumbs over the apples .
- Bake 45 minutes-1 hour.
- Place all ingredients for the caramel into a small pot.
- Cook over low flame, stirring frequently until sauce begins to thicken.Remove from heat. Allow to stand 15 minutes before serving.
- I prefer to chill apple cobbler and drizzle with warm caramel just before serving .You may serve it warm as well.
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