As promised, after a complete testing, I give this cobbler/crumble about a 6 rating. (It might grow on me as I eat more of it, but for now it is just so so!!) Not bad, but hardly worth all the effort.
I could have converted all the ingredients to standard measurement, but I think I’ll let you suffer through it the same way I did! 🤭
BLACKBERRY APPLE CRUMBLE
Filling
750 g apples 60 grams Butter 3 tablespoon Plain Flour 50 g Sugar 120 ml Water 150 g Blackberries
Crumble 180 g Plain Flour 135 g Butter 95 g Rolled Oats 45 g Ground Almond 75 g Sugar 1 teaspoon Vanilla Extract
Instructions
Peel and chop apples into even slices or chunks. Preheat the oven to 375°F.
Melt 60 grams Butter in a large pan over low heat, add 3 tbsp Plain Flour and stir in to make a roux.
Add 50 g Sugar, and stir through. Then add 120 ml Water to make a smoother paste. Turn off the heat.
Add the sliced apples into this sweet paste and stir through to coat. Place coated apples in bottom of a baking dish approx 9 x 9 inches (23 x 23 cm). Place the 150 g Blackberries on top.
Rub 180 g Plain Flour and 135 g Butter together until they form a breadcrumb texture
Add 95 g Rolled Oats, 45 g Ground Almond, 75 g Sugar and 1 tsp Vanilla Extract and rub them in with the flour and butter. Crumble mixture mixed together by hand Sprinkle the oat crumble mix on top. Press down slightly with your hands.
Bake 45 – 50 minutes until the crumble topping is golden.
Remove from the oven. For best results, allow to cool for about 30 minutes before slicing and serving.
I just got this recipe from a friend. I will add a picture and shorten it a bit when I get time.
From GROK via Yogi.
Yes!Here’s a fantastic, easy recipe for homemade glazed apple fritters — crispy on the outside, tender and apple-packed inside, with a sweet vanilla glaze. No yeast, no rising time, ready in about 30–40 minutes. These are a crowd-pleaser and taste like bakery versions but are simple enough for beginners.
Easy Glazed Apple Fritters Prep time: 10–15 minutes Cook time: 15–20 minutes Total time: ~30–40 minutes Yield: 10–12 fritters (depending on size) Ingredients For the fritters: 2–3 medium apples (about 3 cups / 360–400g diced), peeled, cored, and cut into small bite-sized pieces (Honeycrisp for sweetness, Granny Smith for tartness, or a mix)
1 tablespoon fresh lemon juice
1¼ cups (160–180g) all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon (plus extra for optional dusting) ¼ teaspoon salt Pinch of nutmeg or apple pie spice (optional, for warmth) 1–2 tablespoons granulated sugar (or 1 tbsp white + 1 tbsp brown sugar for deeper flavor) 2 large eggs, room temperature ⅓ cup (80ml) milk (any kind works; dairy or plant-based) 1 tablespoon unsalted butter, melted and cooled slightly (or neutral oil) 1 teaspoon vanilla extract Vegetable, canola, or avocado oil for frying (2–3 inches / 5–7.5 cm depth in your pan) For the glaze: 1 cup (120–130g) powdered sugar (confectioners’ sugar) ½ teaspoon vanilla extract
2–5 teaspoons milk or apple cider (start with 2–3 tsp and add more for a drizzly consistency) Instructions Prep the apples: Dice the apples into small pieces and toss them in a bowl with the lemon juice (this prevents browning and adds brightness). Optional but recommended: toss with ½ teaspoon cinnamon for extra flavor. Make the batter: In a large bowl, whisk the eggs, milk, cooled melted butter, and vanilla until well combined. In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, sugar, and nutmeg (if using). Add the dry ingredients to the wet and stir gently until just combined — a few lumps are fine; do not overmix. Fold in the diced apples. The batter will be thick and chunky.
Heat the oil: Pour oil into a large heavy pot, Dutch oven, or deep skillet to a depth of 2–3 inches. Heat over medium to medium-high until it reaches 375°F (190°C). Use a candy/deep-fry thermometer for accuracy (highly recommended for best results). No thermometer? Test with the handle of a wooden spoon — gentle bubbles should form around it.
Fry the fritters: Scoop the batter using a ¼-cup measuring cup, large spoon, or ice cream scoop (about 3–4 tablespoons per fritter). Carefully drop into the hot oil, frying 3–4 at a time (don’t overcrowd — it drops the oil temperature). Fry for 2–3 minutes per side until deep golden brown and cooked through. They often flip themselves! Use a slotted spoon to transfer to a paper towel-lined plate or wire rack to drain excess oil. Let the oil return to 375°F between batches.
Make the glaze: While the fritters fry or cool slightly, whisk the powdered sugar, vanilla, and 2–3 teaspoons of milk/cider in a bowl until smooth. Add more liquid 1 teaspoon at a time until it’s thick but pourable/drizzly. Glaze and serve: Drizzle or dip the warm fritters in the glaze (or spoon it over the tops). Place on a wire rack to let the glaze set (it takes just a couple of minutes). Enjoy warm! Pro Tips for Great Results
Oil temperature is everything: Too hot = burnt outside, raw inside. Too cool = greasy. Keep it steady at 370–375°F and fry in small batches.
Small, even apple pieces distribute better and cook evenly. Don’t overmix the batter — gentle folding keeps them tender. Best eaten fresh the same day. Leftovers can be stored in an airtight container at room temp for up to 1 day or reheated in a 350°F oven/air fryer for a few minutes to crisp up.
Cinnamon-sugar variation (even easier, classic style): Skip the glaze and toss warm fritters in a mix of ½ cup sugar + 1 tsp cinnamon.
Make-ahead: Batter can sit for 15–30 minutes (it thickens slightly). Chop apples ahead and keep them in lemon water.
Frying safety: Never leave hot oil unattended. Use long tongs or a slotted spoon. These turn out fluffy, apple-forward, and perfectly sweet-tart with that irresistible glaze. They’re fantastic for breakfast, brunch, dessert, or a cozy fall treat. Serve with coffee, tea, or even a scoop of vanilla ice cream. Enjoy — they disappear fast! If you try them, let me know how they turn out. 🍎
According to Bill, today is National Peach Cobbler Day. His presentation looked so yummy it made my mouth water and gave me inspiration to search my freezer for that bag of peaches that I know is hiding in there somewhere.
This generic cobbler recipe is perfect!
(I just need to go find it) I swear I have a saved file for it….somewhere!
