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Hard Rock Cafe Homemade Apple Cobbler
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Source: WXIA 11, Atlanta - Air date: 12/15/99 - From Hard Rock CafĂ
| 3 cups | all-purpose flour |
| 2 tablespoons | granulated sugar |
| 1 teaspoon | salt |
| 1 cup | unsalted butter |
| 10 tablespoons | water |
| 2 1/2 pounds | sour cream |
| 3 | eggs |
| 3 cups | granulated sugar |
| 2 tablespoons | vanilla extract |
| 1 1/2 teaspoons | salt |
| 12 Granny Smith apples | |
| 4 cups | granulated sugar |
| 1 cup | cinnamon |
| 2/3 pound | unsalted butter |
| 2 1/2 cups | flour |
| 1 cup | granulated sugar |
| 3 tablespoons | cinnamon |
| 1/2 teaspoon | salt |
| 8 ounces | walnuts |
Dough Preparation:
In a suitable container combine flour, sugar, and salt. Mix thoroughly.
Cut in butter until mixture resembles coarse crumbs. Butter should be cold, not melted.
Sprinkle ice water, 1 tablespoon at a time, over flour mixture and knead lightly until mixture holds together. Press mixture together to form a ball.
Let rest for 30 minutes covered in refrigerator.
Filling Preparation:
Whisk sour cream and eggs in large bowl.
Add remaining dry ingredients and whisk until well blended.
Peel and core apples. Add 1/4 inch sliced apples and reserve filling until ready to bake.
Cinnamon Sugar Mix Preparation:
Measure and place in container.
Combine sugar and cinnamon until thoroughly mixed.
Topping Ingredients Preparation:
Cut cold butter into cubes.
Pulse in food processor with flour until mixture becomes crumbly.
Do not over mix.
Baking Procedure:
Place cobbler dough in full hotel pan and roll out with a rolling pin, making sure bottom is fully covered.
Using the tines of a dinner fork, poke holes in the dough to prevent it from rising during baking.
Place parchment paper completely over the dough and then using rice or dried beans, evenly fill the pan 1 inch deep. Bake at 350 degrees F for 10 minutes. When done, remove pan from oven and remove rice or beans and parchment paper.
Pour cobbler filling into hotel pan and distribute ingredients evenly.
Place hotel pan in 350 degree F convection oven on low fan for 45 minutes.
Remove hotel pan from convection oven and sprinkle cobbler topping evenly over the filling.
Return hotel pan into 350 degree F convection oven for an additional 10 minutes. Remove and allow product to cool and setup prior to cutting.
Serving Suggestions: Serve with vanilla ice cream, cinnamon, caramel, and/or powdered sugar.
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