Upside Down Apple Cobbler

On a cool fall day, there is nothing better than the smell of something baking. Particularly something that contains apples and cinnamon. This dessert seemed like the perfect thing to make on a holiday Monday, when we are under semi-house arrest due to illness. We had a few apples left from our trek out to orchard country last weekend, and I decided that I was going to make something homey and delicious with them.

Enter the ever-wise Beatrice Ojakangas. Her book, The Best Casserole Cookbook Ever, is just filled with treasures waiting to be discovered. This one is nothing short of fabulous. It takes an easy, traditional apple cobbler and literally turns it on its head. I have to say, I've always liked, but not loved, cobbler. On the plate the fruit juices run everywhere while the biscuit sits on top, minding its own business. Making an upside down cobbler just makes sense - the biscuity topping becomes a cakey base to absorb the fruit juices, and everyone is happy.

I would recommend using a variety of apple that is both sweet and tart, such as Jonagold, Braeburn, or McIntosh, so that your dessert is not too sweet. The biscuit/cake part is very sweet in its own right.

Upside Down Apple Cobbler
adapted from The Best Casserole Cookbook Ever
serves 6

INGREDIENTS:

cooking spray
1/2 cup (1 stick) unsalted butter, melted
1 cup white whole wheat (or all-purpose) flour
1 teaspoon baking powder
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup skim milk
2 cups sliced peeled apples
cinnamon sugar, for sprinkling

DIRECTIONS:

1. Preheat oven to 400. Spray a shallow 1 1/2 qt. baking dish with cooking spray.

2. In a medium bowl, mix butter, flour, baking powder, sugar, vanilla, and milk to make a batter. Pour into the prepared baking dish.

3. Arrange apple slices over the top of the batter. Sprinkle with cinnamon sugar.

4. Bake 25 to 30 minutes, or until nicely browned and no longer jiggly. Serve warm, preferably with vanilla ice cream.

Enjoy!