Recipe: Apple Pecan Cobblers by Jord Althuizen
Summer or winter, Christmas or Easter, for a large group or for two: when there’s something to celebrate, Jord Althuizen fires up the BBQ. In his new book Smokey Goodness BBQ Feast on Fire, the true BBQ master shows you how to make complete BBQ menus and all-out Smokey dishes, such as these smoky Apple Pecan Cobblers.
Jord: “During the colder months, the fruit section at the greengrocer isn’t exactly overflowing. Fortunately, apples are plentiful, and you can use them to make this ultimate comfort food from American cuisine: a cobbler. With this delicious combination of warm fruit, caramel and a crispy topping, the trouser button really does come under pressure in this finale of the Yankee Feast menu.”
How to make Apple Pecan Cobblers
- Prepare a BBQ for indirect grilling and heat it to a temperature of 200 °C.
Peel the apples and remove the cores. Cut the apples into 1 x 1 cm cubes, mix them with the calvados and set aside. - For the caramel, heat the cream in a small saucepan, but do not let it boil. In another small saucepan, heat the sugar with the water over medium heat and continue heating the mixture until the sugar has dissolved and the liquid turns brown. Resist the temptation to stir it. Turn off the heat as soon as the caramel is beautifully golden brown and carefully pour in the warm cream (beware of splashes—you really don’t want hot caramel on your skin).
- Stir everything together with the smoked butter until smooth. Cover the bottom of the cast-iron skillet(s) with a thin layer of caramel and set the rest aside.
- Mix the soaked apples with the flour and salt and distribute them over the caramel in your skillet. For the crumble dough, mix the flour with the sugar, salt and baking powder. Cut the cold butter into small pieces and mix them with the flour. Rub everything together with your hands until a sandy mixture forms. Work quickly, otherwise the butter will melt from the warmth of your hands. Pour in the buttermilk and stir until you have a mixture that is somewhere between dough and batter. Distribute this over the apples; it doesn’t have to be perfectly neat—some apples can certainly stick out here and there.
- Coarsely chop the pecans and distribute them over the dough. Place the skillet(s) on the BBQ grate, close the lid and bake the cobbler for about 25 minutes, until the dough is nicely browned. Serve the hot cobbler with vanilla ice cream and pour the remaining caramel over it.
Title: Smokey Goodness BBQ Feast on Fire
Author: Jord Althuizen
Price: €22,50
Publisher: Kosmos
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