Apple Gingerbread Cobbler

Apple Filling

• 10 Apples (Granny Smith or Braeburn) peeled, cored, cut into large chop (1” cubes)
• 1 lemon, zest and juice
• 1 cup sugar
• 1 cup apple juice
• 2 tsp cinnamon
• 1 tsp ground ginger
• 2 Tbsp cornstarch

Topping

• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tsp cinnamon
• 2 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup sugar
• 3/4-1 cup milk
• 1/2 cup molasses
• 4 Tbsp butter melted

Method

Slake (mix by slowly adding liquid to corn starch) corn starch with 3 Tbsp apple juice.

Combine remaining apple juice, apples, lemon juice, sugar, cinnamon and ginger in saucepan.

Bring to a boil, reduce heat and simmer for 5-10 minutes or until apples are starting to soften.

Add cornstarch, simmer for 1 minute more.

Topping:

Sift together dry ingredients.

Lightly whisk milk, molasses and butter.

Make a hole in the middle of the dry ingredients. Pour in liquid and mix with a spoon, drawing dry ingredients into the liquid until just mixed.

Spoon hot filling into a 4 qt baking dish. Spoon topping over filling in small blobs. It is not necessary to smooth topping or make the blobs connect.

Bake in pre-heated 350 degree oven for 30 minutes or until topping is cooked through.

Cobbler can be made a day ahead and reheated. Serve with caramel sauce.