The Aussie Gourmet: Dulce de Leche Apple Cobbler

In The K tchen Dulce De Leche Apple Cobbler with Butterscotch Crunch

By Naomi Nachman

With Shavuot around the corner, I am starting to gather all my dairy recipes to help with my menu planning. This recipe is a traditional apple cobbler with a burst of flavor from the dulce de leche, which is a caramel confection from South America prepared by slowly heating sugar and milk over a period of several hours. It’s a winning combination of flavors. Don’t forget to serve it with vanilla ice cream.

Ingredients

APPLE MIXTURE

b 8 Granny Smith apples, peeled and cubed b ½ cup sugar b 2 teaspoon cinnamon b 1/8 cup flour b Juice of 1 fresh lemon b ½ cup dulce de leche

COBBLER TOPPING

b 1 cup sugar b 1 cup flour b ½ cup canola oil b 4oz butterscotch crunch (available at your local kosher supermarket)

Preparation

1. Mix all the apple mixture ingredients except the dulce de leche and place in an oven-to-table dish. 2. Drizzle the dulce de leche over the apples. 3. Mix all the cobbler topping ingredients in a bowl with a fork until crumbs form. Place on top of apple mixture. 4. Bake at 350°F for 40 minutes.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.