I was asked to bring a dessert to a Sunday School function on Sunday, and didn’t want to buy something pre-made from the store. I’m missing beautiful Apple Hill
in California this fall and have been craving delicious apple treats such as fresh apple juice and pies. So I decided to to and throw together some apple dish, and being, as usual, sans cookbook and experience, I went the easy route.
I can’t say the results are absolutely perfect, and they’re definitely NOT Apple Hill quality, they did fit the bill and take the edge off my craving. And it was easy.
Why “Apple Crobbler”? Because it’s not quite a Crisp, and not quite a Cobbler, of course.
Granny Smith Apples (enough to fill the pan mounded over the pot)
1/2 cup Raisins
1/4 cup Chopped Nuts (I used Pecans, but walnuts or other soft nuts should work well)
1/2 cup Brown Sugar (this can be adjusted, if using sweeter apples use less or no sugar)
1/4 cup Honey (this can also be adjusted, it is more for flavor)
1 Tbsp Salt
3 Tbsp Vegetable Oil
Cinnamon (to taste)
Nutmeg (to taste)
Croissant Dough (I used Pillsbury from the can, 1 can worked well for a 9×12 baking dish)
Preheat Oven to 350 degrees.
Wash the apples, peel if desired and slice thinly, approximately 1/4 inch wide slices. Place in large mixing bowl. (I didn’t peel the apples. Thinner slices make the apple bake thoroughly in the proper time, the Croissant dough will usually cook in 20 minutes or less. If the dough takes longer to bake, cut the apples thicker. You want the apples to still hold their shape but just barely when done. I used a container with a sealing lid, so mixing the ingredients involved shaking the container.)
Add Raisins, Nuts, Brown Sugar, Honey, Salt, Oil, Cinnamon, and Nutmeg. Add small amount of Water to allow enough moisture to coat the apples with the rest of the mixture.
Pour mixture into the baking dish, place several pats of Butter on top.
Roll Croissant Dough out thinly and place over dish. Spread softened Butter on top of dough and sprinkle with Brown Sugar, Cinnamon, and Nutmeg. (The butter will keep the crust from burning while giving it a nice brown color and helping to carmelize the Brown Sugar).
Place in oven. Check after 15 minutes and remove when crust is golden brown.