Welcome to a delightful twist on a classic dessert by the culinary mastermind Gordon Ramsay. Prepare your taste buds for a heavenly experience with this Apple Cobbler recipe, featuring a luscious Dutch crumble topping that adds a simply irresistible texture. This decadent treat marries the tartness of freshly picked apples with the sweet, buttery bliss of a perfectly baked crumble.
Let Gordon Ramsay guide you through the process with precision and passion, ensuring every forkful is as comforting as it is exquisite. Whether for a family dinner or a festive gathering, this apple cobbler is guaranteed to steal the show and earn you the applause of a well-dressed dessert!
Apple Cobbler Dutch Crumble Topping Recipe
Ingredients
For the Apple Filling
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 4 large tart apples (such as Fuji or Gala), peeled, cored, and sliced (about 3 lbs.)
- 4 tablespoons unsalted butter (½ stick)
For the Pie Pastry (Makes 1 lb.)
- ½ cup unsalted butter (1 full stick) at room temperature
- 7 tablespoons white sugar
- 1 whole extra-large egg
- 1¾ cups all-purpose flour
For the Dutch Crumble Topping
- 1/2 cup cup white sugar
- 1/2 cup cup all-purpose flour
- 1/4 cup cup unsalted butter, chilled and diced
- Optional: additional cinnamon for sprinkling
For the Egg Wash
- 1 extra-large egg yolk
- 2 teaspoons water
Instructions
Make the Pie Pastry
- Cream Butter and Sugar: In a large bowl, cream the room-temperature butter and sugar until smooth.
- Add Egg: Mix in the extra-large egg.
- Incorporate Flour: Gradually add the all-purpose flour, mixing until a dough forms.
- Chill: Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Prepare the Apple Filling
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Combine Dry Ingredients: In a small bowl, mix together ½ cup sugar, cinnamon, and nutmeg.
- Prepare Apples: Toss the sliced apples with the sugar mixture.
- Melt Butter: Melt the 4 tablespoons of butter in a large skillet. Add the spiced apples and cook until they are just tender.
- Assemble in Pie Dish: Remove the skillet from heat. Transfer the apple mixture to a pie dish.
Make the Dutch Crumble Topping
- Combine Ingredients: Mix ½ cup sugar and ½ cup flour in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Crumble Over Apples: Sprinkle the crumble topping evenly over the apples in the pie dish.
Assemble and Bake
- Roll Out Pastry: Roll out the chilled pie pastry on a floured surface. Cover the apple mixture with the pastry. Trim and crimp the edges.
- Apply Egg Wash: Brush the top of the pastry with the egg yolk wash.
- Bake: Bake in the oven for about 40-45 minutes or until the pastry is golden brown and the filling is bubbly.
- Serve: Let the cobbler cool slightly before serving. Optionally, sprinkle with additional cinnamon or sugar.
Video
Notes
Is Dutch apple the same as apple crumble?
No, Dutch apple pie and apple crumble are not the same, though they are similar. Both involve baked apples with a streusel topping, but Dutch apple pie typically has a bottom pie crust, while apple crumble does not.
What’s the difference between apple crumble and apple cobbler?
The topping is the primary difference between an apple crumble and an apple cobbler. An apple crumble typically has a streusel topping made from flour, butter, sugar, and sometimes oats and nuts, which becomes crumbly and crisp when baked. On the other hand, an apple cobbler has a biscuit-like topping that is dropped or spooned over the fruit in lumps, giving it a cobblestone appearance once baked.
What is the topping made of on a Dutch apple pie?
The topping on a Dutch apple pie is typically made of a streusel that includes flour, butter, sugar, and cinnamon. Some variations may include oats, nuts, or spices to create a more textured and flavorful topping.
Why is my Dutch apple pie runny?
A Dutch apple pie may turn out runny for several reasons:
- Excess juice: The apples used in the pie might be particularly juicy, releasing too much liquid during baking.
- Not enough thickening agent: If the filling does not contain enough flour, cornstarch, or other thickening agents, the juices will not set up properly.
- Underbaking: The pie might not have been baked long enough for the filling to thicken.
- Cutting too soon: If the pie is cut before it has cooled sufficiently, the filling may not have set, resulting in a runny pie.
To prevent a runny pie, use the right thickening agent, bake it completely, and allow it to cool before slicing.
Following Gordon Ramsay’s expert apple cobbler recipe, you’ve mastered the perfect mix of comfort and elegance in a single delectable dessert. A golden, crisp Dutch crumble topping adorns the tender, spiced apples, creating an irresistible sensation that brings the warmth of home to life with each bite. We hope this recipe becomes a treasured part of your dessert collection, your go-to for wowing guests, or those moments of indulgence on a cozy night.
As the cobbler cools and its aroma wafts through your kitchen, relish the satisfaction of a dessert masterfully made and the excitement of the happiness it will add to your table. Remember, whether you’re an experienced baker or trying your hand at cooking for the first time, Gordon Ramsay’s guidance ensures that each step is manageable and every outcome is a culinary success. Revel in the applause and the sight of empty plates; this Dutch Crumble Sensation is a testament to your baking skills and Ramsay’s enduring charm.
