Print

Caramel-Apple Cobbler

Prevent your screen from going dark

Makes 6 to 8 servings 1x

Time about 30 minutes prep and 2 1/2 hours to bake

Scale

Ingredients

  • 1/3 cup neutral oil, like grapeseed or sunflower, plus more for greasing the pan
  • 1 1/2 cups Bob’s Red Mill Creamy Brown Rice Hot Cereal
  • 1 1/2 pounds apples (3 or 4)
  • One 15-ounce can garbanzo beans (or 3/4 cup concentrated chickpea cooking liquid)
  • 1 cup turbinado sugar, plus 2 tablespoons (or use dark brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Heat the oven to 350°F. Bring 1 1/2 cups water to boil in a medium saucepan with a tight-fitting lid. Grease the sides and bottom of a deep 10-inch ovenproof skillet with a thin film of oil. (You can also use an 8- or 9-inch square pan or any 2-quart baking dish.)
  2. When the water boils, remove the pot from the heat and stir in the cereal. Cover and let sit for 15 minutes. 
  3. Drain the chickpeas over a measuring cup to capture the liquid from the can (or simmer the liquid from your own chickpeas until it’s cloudy and slightly viscous). This is the aquafaba; measure 3/4 cup into a large bowl. (Rinse the canned beans and save them for another use.)
  4. Cut the apple flesh away from the core (no need to peel unless you really want to) and chop the apples into bite-size chunks. Scatter them into the bottom of the pan.
  5. Beat the aquafaba with an electric mixer on high until it forms soft peaks, about 5 minutes. (Or do this by hand with a balloon whisk and take breaks as necessary!) Gradually beat 1 cup turbinado sugar into the aquafaba until it starts to dissolve and turn the mixture golden and glossy.
  6. Fluff the rice cereal with a fork (it’s okay if it’s still warm) and add it to the aquafaba mixture along with the baking powder and salt. Keep beating (or whisking) until the ingredients are combined and the consistency of lumpy pancake batter, about 3 minutes. Pour the batter over the apples. The pan will be full; best to put it on a rimmed baking sheet.
  7. Combine the 2 tablespoons turbinado with the cinnamon in a small bowl and sprinkle it over the top of the cobbler. Bake for 2 hours before checking the first time. The cobbler is ready when it’s dark brown and crusty on top and begins to separate from the sides of the pan. The center should be firm when lightly pressed with the back of a spoon. It could take up to another 30 minutes to get that way. Let the cobbler cool in the pan for about 15 minutes before serving.

— Recipe developed by The Bittman Project for Bob’s Red Mill

Recipe variations

4 Other Fruit-and-Flavor Combos to Try in This Cobbler
Instead of the apples and cinnamon, try:

  1. Fresh or frozen blueberries (1 pound) and grated lemon zest
  2. Peaches and vanilla extract
  3. Pears and cardamom
  4. Plums and ground ginger