Skip to main content
Dessert

Apple Cobbler

A baked dessert of sliced apples topped with a thick cream paste crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apple and cream are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 3,089 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Apple Cobbler

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pare and core the apples, then cut them into quarters or eighths.

  2. Place the apples in a 2-3 inch deep stoneware or granitized iron dish.

  3. Add a little water if the apples are not very juicy.

Bake and serve

  1. Cover the apples with a cream paste rolled to about twice the usual thickness.

  2. Prick the crust well with a fork.

  3. Bake in a 350°F (175°C) oven for about 1 hour and 15 minutes, moderating the heat toward the end to avoid scorching.

  4. Serve in the bake pan, either warm or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Form the filling; their juice and softening flesh make up the cobbler's body.
Cream paste
Forms the thick crust that covers the apples and browns as it bakes.

The step that matters

Moderating the heat toward the end of baking. Sugars and starches in the crust and fruit darken quickly once the top is well browned, so reducing the heat late in baking helps prevent scorching while the filling finishes cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes