Rouxbe

• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 cup blackberry honey - can substitute with any quality honey
• 1/4 cup apple cider
• 1 1/2 tbsp lemon juice
• 13 whole granny smith apples
• 6 tbsp Butter

To begin, preheat your oven to 350º degrees Fahrenheit. To make the mixture for the apples, add the white sugar, brown sugar, ginger, cloves, fresh nutmeg and cinnamon to a large bowl and mix together. Next, add the honey, apple cider and lemon juice and whisk everything together. Set aside.

Peel the apples, slice into quarters and remove the core. Depending on what size your apples are, cut each quarter into three or four slices. Place into the mixture and toss each time before peeling the next apple, so they don’t turn brown.

Once done, pour the apples into a large baking dish. They will shrink down, so it’s okay if they come right up to the top.

Top with the butter and bake for approximately 30 minutes, until the apples start to release their juices. Test the apples by inserting a knife. They should feel a tiny bit hard in the center, but cooked on the outside. Once done, toss the apples and set aside to cool for approximately 30 minutes.

Turn up the oven to 375º degrees Fahrenheit.

• 2 1/4 cups Flour
• 3/4 cup sugar
• 1/2 tsp Salt
• 1/4 tsp baking powder
• 3/4 cup Unsalted butter
• 3/4 cup rolled oats
• 6 tbsp heavy cream

To make the topping, place the flour, sugar, salt and baking powder into a bowl and mix to combine. Cut the butter into small pieces, and then cut into the mixture with a pastry cutter or fork. When done, you should still see little pieces of butter. Fold in the rolled oats, add the cream and stir until just combined. The mixture will still be a bit dry, but that’s perfectly fine.

Before baking the cobbler, give the apples one last stir. There will still be some liquid at the bottom, but it will all get soaked up as it bakes. Pour over the topping and spread it out evenly. Bake for approximately 45 minutes, or until golden brown on top.

Once done, let cool for at least 15 to 30 minutes before serving. This dessert is delicious with a scoop of vanilla ice cream.