Crisp ’N Cobbler

Sam Choy
By Sam Choy
Wednesday - September 20, 2006
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We’re welcoming the autumn season on this week’s show by baking up some fruity comfort food.

BLUEBERRY COBBLER

* 1/4 cup butter
* 1 cup cake flour
* 11/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup sugar
* 1/2 cup half and half
* 1/4 cup water
* 2 cups fresh blueberries
* 1/3 cup corn syrup
* 1/8 cup water


Pour melted butter into a shallow baking dish.

In a mixing bowl, combine flour, baking power, salt, sugar, half and half and water. Pour mixture evenly over the butter. In a separate bowl, combine blueberries, water and corn syrup. Spoon evenly over the batter. Bake at 350 degrees for 40 minutes.

APPLE CRISP

For Apple Mixture:

* 8 cups Granny Smith apple slices
* 1 1/2 cups brown sugar
* 1 cup flour
* 1 tablespoon ground cinnamon

Peel and core apples. Slice into 16ths. Mix all of the ingredients together and sprinkle over the apple slices. Mix well and place into glass custard cups. Top heavily with streusel.


For Streusel:

* 1 1/2 cups butter
* 1 1/2 cups granulated sugar
* 3 cups flour

Mix butter and sugar until partially creamy. Add flour slowly. Mix until crumbly; do not over-mix. Top apple mixture heavily with streusel. Bake at 350 degrees for 45 minutes, until golden brown. Serve warm with vanilla ice cream.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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