Chef Ron Oliver's Apple Blueberry Cobbler Recipe |
Apple Blueberry Cobbler (©photos by courtesy of Chef Ron Oliver)
Apples abound at farmers markets across the country this time of year, so much so that it can be tough to come up with creative ways to use them all. Luckily, we have our friend Chef Ron Oliver to help us out in our time of need, providing us with his seasonal recipe for a terrific Apple Blueberry Cobbler.
It’s simple and delicious, perfect for preparing when you’ve got young helpers in your kitchen, sure to delight young and old when you serve it. We love that his recipe calls for maple syrup rather than plain sugar. While it’s baking everyone will love the aroma in your kitchen!
Chef Ron’s first cookbook, the celebrated “Flying Pans”, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Apple Blueberry Cobbler
Ingredients for One 9-Inch Cobbler
For the Filling:
• 4 Large gala apples, peeled, thinly sliced
• ¼ Cup Tokay wine (or sherry)
• 2 Tablespoons maple syrup
• ¼ Teaspoon ground ginger
• ¼ Teaspoon ground star anise
• 1½ Tablespoons tapioca flour
• 2 Cups fresh or frozen blueberries
Preparation
Preheat oven to 350 F. Add apples, tokay, maple, ginger and anise to large mixing bowl. Toss to coat. Add tapioca flour. Toss until flour is evenly distributed. Fold in blueberries. Transfer mixture to 9 inch pie pan.
Apple Blueberry Mixture
For the Topping:
• 1/3 cup dark brown sugar
• ¼ Cup all purpose flour
• ½ Cup rolled oats (not instant oats)
• ¼ Teaspoon ground cinnamon
• 2 Tablespoons butter, cut into small cubes, chilled
• ** Your favorite ice cream
Preparation
Add sugar, flour, oats and cinnamon to large mixing bowl. Stir to combine. Add butter. Using back of fork, vigorously cut butter into the dry mixture to obtain a crumbly texture. Sprinkle topping evenly over apple mixture. Transfer cobbler to oven. Bake 1 hour or until topping is golden and crispy and apple mixture is bubbling around the edges. Remove from oven. Serve hot with a scoop of ice cream atop each piece. Cobbler can be made in advance and reheated in oven if desired.
Chef Ron Oliver
For lots more great stuff from the Chef, go to: Chef Ron Oliver’s Web Site
To learn more about Chef Ron's award-winning book, go to: Flying Pans: Two Chefs, One World
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
