Copycat Cracker Barrel Individual Apple Cobblers 🍎

Cracker Barrel's  version of apple cobbler
is both pretty and delicious!

Crust Ingredients:

1 1/2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup (1 stick) unsalted cold butter

1/4 cup water

2 teaspoons half & half or milk

Spiced Apples:

4 large golden delicious apples, peeled, cored & cut into 1/4 inch slices*

4 tablespoons butter

2 teaspoons lemon juice

1/4 cup packed brown sugar

1/8 teaspoon salt

1 tablespoon flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Garnishes:

1/4 cup caramel sauce**

whipped cream (optional)

vanilla ice cream (optional)

Method:

For the crust:

Add the flour, salt and 1 tablespoon of the sugar to a food processor. Slice the butter into 8 portions and add to the processor bowl. Attach the lid and pulse until the mixture has a crumb texture. Add the water and continue to pulse until all of the ingredients are thoroughly mixed and the dough forms a ball. Wrap in waxed paper and refigerate for 10 to 15 minutes.

Preheat oven to 350*. LIne a baking sheet with parchment paper and set aside.

Lightly flour the waxed paper and roll the dough into a 12" x 8" rectangle.

Brush the dough with the half & half and sprinkle with the remaining 1 tablespoon of sugar. Use a non-serrated knife to cut the dough into 24 (2 inch) squares.

Place the squares on the prepared pan and bake for 20 to 25 minutes or until the crust squares are a light golden color.

For the apples:

Melt the butter in a large skillet over medium heat. Layer the apples evenly in the skillet. Sprinkle the lemon juice, sugar salt and flour over the apples. Cover and cook on low for 15 minutes. Uncover and sprinkle the cinnamon and nutmeg over the apples. Stir and cook uncovered for another 5 to 10 minutes or until the liqid in the pan is thickened and all of the apples are tender.

Divide the apples evenly between 4 serving dishes. Drizzle or spoon 1 tablespoon of caramel sauce over each serving. Arrange 6 crust squares around the edges of each dish. If desired, garnish with a small dollop of whipped cream or a tiny scoop of ice cream. Makes 4 servings.

*Typically, I would not use golden delicious apples for a pie or baked dessert, but the work perfectly in this cobbler!

**Use a storebought caramel sauce or make your own before preparing this dessert. Here is a link to a simple recipe for homemade caramel sauce:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

Note: My husband loves pie crust cookies, so he really liked a cobbler made with them ~ he also said he liked the presentaion of the individual servings. 😀

Favorite Irish Soda Bread 🍀

This is my favorite Irish Soda Bread because
it is so light & moist and has a wonderful flavor!

Ingredients:

parchment paper

avocado or olive oil spray

2 1/2 cups all purpose flour

2 tablespoons packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt (I used pink Himalayan salt)

3 tablespoons cold butter

1 cup sour cream or plain unsweetened Greek yogurt

3/4 cup buttermilk or sour milk*

2 eggs

1/2 cup raisins

2 teaspoons caraway seeds (optional)**

Method:

Preheat oven to 375*. Line a baking sheet or the bottom of a cast iron skillet with parchment paper. Lightly spray with oil and set aside.

Whisk together the flour, sugar, baking powder, soda and salt in a large bowl. Cut the butter into twelve small cubes and add to the flour mixture. Use a large fork to "cut" the butter into the flour. Finish blending the butter in with your fingers to make a fine crumb texture.

Whisk together the sour cream, buttermilk and one of the eggs together in a small bowl.

Make a well in the center of the dry ingredients. Add the buttermilk mixture all at once to the dry ingredients and stir just until the ingredients are combined.

Fold in the raisins and caraway seeds. Place a sheet of parchment paper or a silicone mat on the counter. Dust with flour. Turn the dough onto the prepared surface. Dust the top of the dough and gently knead the dough with floured hands. Shape the dough into a round loaf and place on the prepared baking sheet or in the skillet.

Cut an X on top of the loaf. In a small bowl, whisk the remaining egg until blended. Brush on top of the loaf. (Save the remaining egg for making scrambled eggs.) Bake for 30 to 35 minutes.

Allow to cool for 10 minutes. Use a serrated knife to slice the bread. Serve warm with butter. Makes 8 long slices. Store in an airtight container at room temperature for 3 days or in the refrigerator for longer. (It will probably be eaten in a few days!) 😄

*If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

**I like the flavor that the caraway seeds add, but if you don't like rye bread, you probably will not like caraway seeds.

Note: This Irish Soda Bread is lighter than other versions ~ It is perfect for breakfast, snack or with coffee and tea time.