Monday, January 16, 2012

Mountain Apple Cobbler

In response to several inquiries, I am posting Kevin's recipe for mountain apple cobbler. This is worth doing. The results were excellent! The recipe is reprinted from Kevin's notes. JT

Hot apple cobbler.

I soaked dried apples all afternoon for cobbler,
so after the main dish I heated them over the fire, added the sugar mixture,
and topped it with the almond meal+flour biscuit dough with O's help.
Then put the pot on a bed of coals, and loaded the lid with more coals.
The wind whipped them to red hot and flaming.
After about 10 minutes I checked inside, and the dough had risen to the
pot lid.  We feasted and decided that was worth doing again.
So here's the recipe, more or less.  I probably doubled it for our trip.
Before the trip:
   Dehydrate ~2 pounds of peeled, cored apples (makes ~4 ounces),
     or buy  ~6 ounces of commercial 'dried' apples,
     and pack in a ziplock.
   Mix the dry ingredients of the biscuit dough topping:
     1/2 c almond meal
     1/2 c flour (either wheat or gluten free)
    (1/2 to 1 c chopped pecans or walnuts, optional)
     1/4 c butter (softened, or mix it all in a food processor)
    (1/4 c powdered buttermilk, optional)
     1/2 t salt
     1/2 t baking soda
     1/2 t baking powder
   Put in a separate ziploc (or 2, if you're worried about punctures)
   Mix the apple syrup ingredients and put in a 3rd ziploc:
     1/2 c packed brown sugar
       4 t cornstarch
     1/4 t mace or nutmeg
     1/2 t cinnamon

   In camp;
     Put the dried apples in a pot and barely cover them with water.
     Cover and let soak for at least 1/2 hour.
     Check occasionally to stir them and see if they need more water.
     Towards the time to cook there should still be water in the bottom,
        but not enough to cover them.
     Heat the apple/water mixture until boiling.
     Meanwhile, add ~1/4 cup water to the biscuit mix and stir until blended.
        It should be a sticky dough; not dry and not liquid.
     Add the "syrup" ingredients to the apples, stir, and return to boiling
        over gentle heat (don't scorch the thickening syrup!).
     Add the biscuit dough on top of the apples, replace lid, and cover the lid
        with coals and/or burning sticks.  Plenty of heat up there is fine;
        it may brown the top of the biscuit.
     It may be done in 10 minutes if the wind is stoking the fire,
        more like 15 if it's calm out and/or the coals are wimpy.
     Serves 4 moderate appetites.

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