CommonGround Nebraska volunteer Ashley Babl shared with Pure Nebraska her recipe for Sweet Potato and Apple Cobbler.
by Ashley
Babl
CommonGround Nebraska volunteer Ashley Babl shared with Pure Nebraska her recipe for Sweet Potato and Apple Cobbler.
• 2 Cups sweet potatoes, peeled and grated (about 2 medium sized) –
• 4 Cups granny smith apples peeled and diced –
• 3 Tablespoons unsalted butter cut into small pieces –
• 1/2 Cup brown sugar –
• 2 Tablespoons all purpose flour –
• 2 Teaspoons vanilla extract –
• 1 Teaspoon pumpkin pie spice –
• 1 1/2 Cups all-purpose flour –
• 2 Tablespoons sugar –
• 1/4 Cup unsalted butter at room temperature –
• 1/2 Teaspoon teaspoon salt –
• 1/4 Cup milk –
• 1 large egg yolk –
• Preheat oven to 425 degrees F.
• Grease an 8×8-inch bakingdish with butter or nonstick cooking spray.
• In a large bowl stir together grated sweet potatoes, dicedapples, cut up butter, brown sugar, flour, vanilla extract and pumpkin piespice. Once combined pour into prepared baking dish.
• Top with cobbler crust (see below for directions)
• Bake for 45-50 minutes until crust is a goldenbrown. Check occasionally because baking times may vary.
• Remove from oven serve warm or let cool before serving. Topwith vanilla ice cream or whipped cream for an extra special treat.
• In medium bowl stir together flour, sugar and salt.
• In a separate small bowl whisk together milk and eggyolk.
• Combine dry and wet ingredients together, then use a forkor a pastry cutter to blend in room temperature butter. The dough will becrumbly.
• Either sprinkle crumbled dough over cobbler or knead doughuntil it forms together and roll out to cut with a cookie cutter and add to thecobbler.
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