Fruit of the Forbidden Tree Cobbler

Written by on in Dessert

This is recipe 4 of 4 for my cooking demonstration hosted by the New Jersey State Bar Association Young Lawyers’ Division. There’s still time to register. It’s free to any NJSBA member. https://tcms.njsba.com/PersonifyEbusiness/Default.aspx?TabID=1356&productId=62131131

This simple dessert is so easy, you can make it any night of the week. You can use any fruit that you like. In the demonstration we will be using apples, but as you can see from the picture, any fruit or combination of fruit will do. (In the picture, I used peaches and plums with Peaches and Cream Oatmeal).

Fruit of the Forbidden Tree Cobbler
Pin
Print

Fruit of the Forbidden Tree Cobbler

Recipe by The Cooking LawyerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 2 apples, diced

  • 1 TBS Lemon juice

  • 1 tsp cinnamon

  • 2 packets of Instant Oatmeal, Cinnamon and Spice (or Maple and Brown Sugar)

  • 1/2 cup applesauce (unsweetened)

  • Non-stick cooking spray

Directions

  • Preheat oven to 350 degrees.
  • Dice apples and place in a bowl. Immediately add lemon juice to prevent apples from browning.
  • Add cinnamon to apples. Stir to combine.
  • Spray ramekins that you can add to your oven with non-stick cooking spray. If you do not have them, you can use muffin tins. Fill ramekins with apples.
  • In a bowl, mix applesauce and oatmeal. Make sure the oatmeal is completely moistened. If you need to add more applesauce, do so.
  • Divide oatmeal evenly among the ramekins.
  • Bake for 30 minutes and topping is golden brown. If your topping begins to brown too quickly, cover with foil, and keep cooking until timer is done.

Notes

  • Any fruit will do. You can also use different flavors of oatmeal. For peaches, I use peaches and cream oatmeal.
  • This recipe does not add extra sugar – the sweetness is in the apples and the oatmeal, but it still comes out delicious!

If you would like to keep receiving my recipes, enter your email address above.