Apple Cobbler

It's apple season!  I kicked off the season with this simple apple cobbler.

I like to use a blend of apples to get nuanced flavour from each cultivar.  Peel, slice and add to a skillet with a bit of oil.  Saute on low heat until they begin to soften.  Add a bit of sugar, cornstarch, orange juice, orange zest, cinnamon, nutmeg and vanilla extract.  I also added a bit of molasses.  When they're soft, place in a greased cast iron skillet.

I ground a bit of organic red wheat and used it for a basic biscuit dough recipe.  I didn't add any sugar, but probably would next time - sugar helps the dough brown as it bakes.  It's easy to cover the apples with the dough by using a dough scoop to parcel out the topping.

Bake at 350F until the top is done.  I sprinkled a bit of rolled oats on top because oats, brown sugar and cinnamon are amazing together.

Apricot and cranberry scones

Mix chopped dried-apricots and dried cranberries.  Rehydrate with orange juice.  Add a grating of orange zest and a slash of vanilla essence.

Mix the flour and fat - here it's coconut oil with.  A little salt, sugar and baking powder and it's ready to have the soy milk added.

Form into a round flat (2cm thick) loaf.  Bake at 175C  (350F).

These are not the modern American scones, sugary, eggy and greasy.  These are more like the English mildly sweet biscuits.