Photography by Dan Engongoro
Maybe it’s my childhood memories of visiting my grandmother and always receiving a marzipan treat years ago, but for whatever the reason, marzipan has always been for me a delicacy.
Try this variation of the popular apple cobbler, with marzipan, a little brandy for a new twist and topped with a caramel sauce.
- 2 TBSP lemon juice
- 10 Golden apples
- 2 T brown sugar
- 2 T regular sugar
- 3 T corn starch
- 1 tsp cinnamon
- 1-2 T Brandy
- 1 t vanilla extract
- 2 ¼ cup sugar
- 1 stick margarine
- ½ cup oil
- 3 oz almond paste-crumbled
- 3 cups flour
- 2 tsp vanilla extract
- 1 cup light brown sugar
- ¼ cup whip
- 2 Tbsp light karo syrup
- ¼ cup margarine
- ½ tsp vanilla extract
- Preheat oven to 350 degrees.
- Prepare a large bowl with water, add 2 T lemon juice .
- Peel the apples, cut them in half, remove the seeds and slice into ¼” thin slices.
- Place the apples into the bowl of water. Drain water .
- Toss the apples with sugars, cornstarch ,cinnamon, brandy and vanilla extract.
- Prepare topping by putting all the topping ingredients into the bowl of your mixer. Mix until well combined.
- Place ½ of the crumbs into a 10x15” pan or 20-24- 4 oz ramekins .
- Place apples on top of crumbs. Sprinkle the rest of the crumbs over the apples .
- Bake 45 minutes-1 hour.
- Place all ingredients for the caramel into a small pot.
- Cook over low flame, stirring frequently until sauce begins to thicken.Remove from heat. Allow to stand 15 minutes before serving.
I prefer to chill apple cobbler and drizzle with warm caramel just before serving .You may serve it warm as well.
Freezing Tips: For best results freeze before baking. Upon removing from freezer, allow it to thaw.
This Article by EstherO. originally appeared in Mishpacha Magazine.