Best 4 Apple Cobbler With Poached Dried Figs Recipes

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Indulge in a delightful symphony of flavors with our Apple Cobbler with Poached Dried Figs, a dessert that combines the classic comfort of cobbler with the unique twist of poached figs. This delectable treat features a tender and flaky crust, a sweet and tangy apple filling, and the delightful addition of plump, juicy figs that have been poached in a flavorful syrup. An explosion of textures and flavors awaits, making this cobbler a true masterpiece. Explore the detailed recipe to learn how to craft this exceptional dessert, along with additional variations that offer exciting new flavor dimensions to satisfy every palate. From a classic apple cobbler to a cobbler with a hint of cinnamon or the unique twist of cranberries and walnuts, discover the perfect cobbler recipe to tantalize your taste buds and create a memorable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-FIG CRISP



Apple-Fig Crisp image

Yield Serves 6

Number Of Ingredients 9

3/4 cup plus 1 tablespoon all purpose flour
2/3 cup plus 2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons pumpkin pie spice
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup pecans (about 3 ounces), toasted, chopped
1 1/4 cups chopped stemmed dried black Mission figs (about 6 1/2 ounces)
1/4 cup applejack or brandy
2 1/4 pounds Golden Delicious apples, peeled, cored, sliced 1/2 inch thick
Warm cream (optional)

Steps:

  • Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally.
  • Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.
  • Spoon crisp into large shallow bowls. Serve with cream, if desired.

POACHED FRESH FIGS



Poached Fresh Figs image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup dry red wine
1/2 cup sugar
Zest of 1 large lemon
1 1/2 cups water
2 sprigs fresh thyme
1 vanilla bean (split)
8 fresh calimyrna figs
Creme Fraiche and fresh thyme for garnish

Steps:

  • Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
  • Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
  • Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.

APPLE COBBLER



Apple Cobbler image

Provided by Warren Brown

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 15

2 1/2 pounds Granny Smith apples
2 pounds Fuji apples
1 1/2 pounds Gala apples
3 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon grated lemon zest
1 (6-ounce) package sweetened, dried cranberries
1 large egg
1 egg yolk
1 teaspoon vanilla
1 (6-ounce) package sliced almonds

Steps:

  • Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.
  • Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.
  • Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.
  • Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.
  • Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.
  • Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.
  • Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.
  • Note: You will need approximately 8 to 10 apples total. .

EASY APPLE COBBLER



Easy Apple Cobbler image

This is a delicious apple cobbler. My son often requests it instead of cake as a birthday dessert!

Provided by Elaine

Time 40m

Yield 12

Number Of Ingredients 8

6 large Granny Smith apples - peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup white sugar
1 large egg
1 teaspoon baking powder
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.
  • Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.
  • Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.
  • Bake in the preheated oven until topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 41.2 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 30.8 g

Tips and Conclusion

Tips:

  • Choose firm, ripe apples. This will help the apples hold their shape during baking.
  • Peel and core the apples before slicing them. This will make it easier to eat the cobbler.
  • Use a variety of apples. This will give the cobbler a more complex flavor.
  • Don't overfill the baking dish. The cobbler will rise during baking, so leave some room at the top of the dish.
  • Bake the cobbler until the crust is golden brown and the apples are tender. This may take about 45 minutes.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:

Apple cobbler with poached dried figs is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It's a great way to use up leftover apples and dried figs, and it can be tailored to your own taste preferences. Whether you like it tart, sweet, or somewhere in between, this cobbler is sure to please. So next time you're looking for a quick and easy dessert, give this apple cobbler with poached dried figs a try.

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