Apple picking season is upon us here in western Washington.
I have been craving apple cobbler something fierce and thought, what better way to spend our afternoon together than picking our own apples in a local orchard?
Curran Apple Orchard in University Place, Washington is an orchard with Puget Sound views, where fosters will care for the trees, and allows the public to pick off of the trees that are not labeled as “foster pick only.” This is our second year going to the apple orchard, and I feel we will be back as long as the Army keeps us here.
Of course, I picked too many apples and I have been a busy bee all day in the kitchen making jelly, apple butter, apples to freeze for later usage, and my favorite, apple cobbler.
- 7 to 8 large, tart apples, peeled, cored, and sliced
- 2-3/4 cups sugar
- 3/4 teaspoon ground cinnamon
- 2 cups AP flour
- 2 large eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup butter, melted
1. Heat oven to 350°F.
2. Place sliced apples in ungreased 13×9-inch baking dish. (I instead used two smaller dishes, one for myself and one for my neighbor.)
3. Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl; mix, then sprinkle over apples.
4. Combine remaining sugar and cinnamon, flour, baking powder, salt, and eggs in bowl; stir until mixture resembles coarse crumbs.
5. Sprinkle over apples. Pour melted butter over topping.
6. Bake for 50-55 minutes or until browned and apples are tender. Serve warm and with ice cream, if desired. Enjoy!
I hope you guys are as ready for fall food as I am. Be sure to subscribe and follow along with all that we have up our sleeve. And if you have an orchard in your area, be sure to add it on to your fall-to-do list! Happy baking!