Apple Bourbon Cobbler Recipe Aspire by Hestan Outdoor Kitchens

This nobake bourbon apple cobbler would be a great Thanksgiving

Preheat the oven to 350°F and butter a deep 9-inch pie plate, a 9-inch square or round baking pan. Set aside. Add the sliced apples (2 pounds/907g before slicing) to a large bowl and toss with the lemon juice (2 tablespoons/30mL), bourbon (3 tablespoons/45mL) and vanilla (1 teaspoon).

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Preheat oven to 350 degrees F. Add 1 tablespoon of butter to a 10 inch cast iron skillet. Place skillet in the oven to melt the butter. Remove the skillet from the oven and swirl butter around to coat the bottom. Peel, core, and chop the apples into 1-inch pieces. Add to a large mixing bowl.

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Then add bourbon and whisk and set this aside. Peel and slice the apples. Put them into a large bowl and immediately Toss with lemon juice to prevent browning. Then Pour the sauce over the apples and combine. Take your topping and use a handful, or a 1/3 cup, of it to mix in with the filling.

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Add the brown sugar, bourbon, vanilla, apples, cinnamon, nutmeg, and salt to the butter. Cook, stirring to combine all of the ingredients, until the apples release their juices and begin to soften, about 10 minutes. Whisk the cornstarch in and cook just until the sauce thickens, about a minute more. Remove from heat.

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Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still clumpy. 3. Make the filling: In a large bowl, combine the apples, cranberries, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.

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Set aside. Perfect. In a large bowl, combine the sliced apples, brown sugar, maple syrup, bourbon, lemon juice, cinnamon, vanilla, and a nice pinch of salt. Pour the apple mixture into the prepared skillet, then evenly place the crumble topping all over the apples. When ready to cook, start the Traeger on Smoke with the lid open, until a fire.

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Step 1 Adjust oven rack to lower-middle position and heat oven to between 350 and 375 degrees F. Prepare standard or deep-dish 9-inch pie pan by spreading a generous amount of room temperature.

Apple Bourbon Cobbler Recipe Aspire by Hestan Outdoor Kitchens

Set aside to cool for a few minutes. While the butter is cooling, place apples, 1/3 cup brown sugar, cinnamon and bourbon in a large bowl and toss to combine. Add the brown butter to this apple mixture and toss again to combine. Take a heaping ½ cup of the topping mixture and toss with the apple mixture.

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Lightly grease a 12-inch baking dish. 2. In a large bowl, combine the apples, maple syrup, 1 teaspoon of the cinnamon, nutmeg, bourbon, apple juice, 1 tablespoon (14g) brown sugar and 2 tablespoons (28g) butter in a large bowl. Mix the ingredients together with a spatula. In a small bowl, combine the cornstarch and water to create a slurry.

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Ingredients. 1. Preheat an oven to 350⁰F. 2. Combine the flour, rolled oats, brown sugar and cinnamon in a food processor to make the streusel. 3. Mount in the butter and pulse until the mixture becomes crumbly, then refrigerate. 4. In a small bowl, whisk together the Garrison Brothers Bourbon, melted butter, brown sugar, cornstarch and cinnamon.

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Make the Crisp Topping. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, brown sugar, and oats. Using a fork, pastry blender, work the butter into the dry ingredients until a crumbly mixture forms. The topping should hold together in clumps when pressed.

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Cover with plastic wrap, and allow to soak overnight. Preheat the oven to 350 degrees F. Toss together all the filling ingredients in a large mixing bowl, apples through bourbon soaked raisins (plus any bourbon in the bowl that didn't soak in - waste not!). Spoon the filling into a greased 9×13 baking dish and set aside.

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Stir gently to combine. Pour the fruit mixture into the buttered skillet. Drop the topping evenly over the fruit. When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes. Bake the apple crisp for about 60 minutes or until the topping is golden brown and the fruit is hot and bubbling.

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Instructions. Preheat the oven to 350°F and grease a 9×13 inch pan lightly with cooking spray. Stir together brown sugar, water, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together in a saucepan. Stir in apples. Cook over medium heat for 3-5 minutes, stirring. Pour mixture into prepared pan.

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Instructions. In an 8″ or 10" cast iron skillet, over medium heat, saute the sliced apples in a bit of oil or butter until beginning to soften, about 5 minutes. Add the spices, bourbon, and sugar, and stir to combine. Continue cooking until the sauce thickens and the apples are tender, 5-10 minutes.

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Peel, core and dice the apples into about 1/2 inch (12mm) pieces. Transfer the diced apples to the bowl with the cranberries. To the apples/cranberry bowl add the lemon zest, juice, brown sugar, cinnamon and pinch of salt. Gently stir the mixture well coating all the apple pieces with the liquid. Set aside.