Pumpkin Cobbler
Cooking spray
½ cup white sugar
2 large eggs, beaten
1 (15 ounce) can
pumpkin puree
¾ cup evaporated milk
1 tsp. orange extract
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. salt
1 (9 ounce) package
yellow cake mix
(such as Jiffy® Golden
Yellow cake mix)
¼ cup unsalted butter,
melted
Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray.
Combine sugar and eggs in a bowl; whisk until light and fluffy.
Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined.
Pour pumpkin mixture into the prepared baking dish.
Lightly sprinkle cake mix over the pumpkin mixture until completely covered.
Slowly drizzle melted butter over cake mix.
Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.
Rustic Caramel-Apple Tart
1 1/4 cups all-purpose
flour
1/8 tsp. plus 1/4 tsp. salt
3 ounces cream cheese,
chilled
1/4 cup butter, chilled
4 Tbsp. cold water
1 tsp. cider vinegar
1/3 cup packed brown
sugar
1 1/2 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground
cardamom
2 medium Fuji and/or
Gala apples, thinly
sliced
2 medium Granny Smith
apples, thinly sliced
1/4 tsp. orange zest
1 Tbsp. orange juice
1 Tbsp. butter, cut up
1 large egg, lightly beaten
2 Tbsp. apricot jam or
apple jelly, warmed
High-quality caramel
sauce, warmed, for
serving
Flaky salt, for garnish
Stir together flour and 1/8 teaspoon table salt in a medium bowl. Cut in cream cheese and 1/4 cup chilled butter using a pastry blender until pieces are pea-size.
Stir in 3 tablespoons water and the vinegar just until moistened, adding an additional 1 tablespoon water, 1 teaspoon at a time, if needed. Gather pastry into a ball, kneading gently just until it holds together. Cover in plastic wrap and chill for at least 1 hour (or up to overnight).
Preheat the oven to 375 degrees. Lightly grease a 13×18-inch rimmed baking sheet or line with parchment paper.
Whisk together brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and remaining 1/4 teaspoon table salt in a large bowl. Add apples, orange zest, and orange juice; toss to combine.
Roll dough out on a lightly floured work surface to form a 12-inch square. Transfer to prepared baking sheet. Top pastry with apple mixture, leaving a 2-inch border (see “Get the Look,” below). Pour any remaining juices over apples. Fold dough border up over edge of apples, pleating pastry gently as needed to hold in juices. Dot filling with 1 tablespoon butter. Brush edges of pastry with beaten egg. Tent center of tart loosely wi
Bake in the preheated oven for 15 minutes. Remove foil and bake until crust is browned and filling is bubbly, 35 to 45 minutes more. Remove from the oven. Brush filling with apricot jam. Let cool 30 minutes. Serve slices with caramel sauce and garnish with flaky salt.
Loading Comments