Hot Buttered Rum Apple Cobbler (a Kuma's Kitchen Recipe) скачать в хорошем качестве

Hot Buttered Rum Apple Cobbler (a Kuma's Kitchen Recipe)

Rum and brown sugar give the apples a tasty dark brown sauce. Topped with the biscuits, which have a subtly crunchy sugared topping, makes for a delicious dessert. A great base for a dollop of vanilla ice cream or whipped cream. INGREDIENTS ========== FILLING 3 large apples, cut into thin wedges 1/4 cup butter 1/2 cup lt brown sugar 1/2 cup dark rum 2 tbsp cornstarch BISCUIT TOPPING 1 1/2 cups flour 3 tbsp lt brown sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup cold butter, cut into small pieces 1/2-3/4 cup heavy cream 2 tbsp lt brown sugar DIRECTIONS ========= FILLING 1. In a deep cast iron pot, melt the butter. Add the sugar and stir to start dissolving. Add apples and cook, stirring occasionally, for 3-5 minutes. 2. Once juice has come out of the apples a bit, cover and simmer, stirring only occasionally, for 10 minutes. 3. Dissolve the cornstarch in the rum and add to the apples. Stir in until mixture starts to thicken slightly. Turn off heat. BISCUIT TOPPING 1. In food processor, quickly pulse to combine flour, 3 tbsp sugar, baking powder, and salt. 2. Add cold butter and pulse until reduced to the size of coarse sand grains. 3. Place in large bowl and slowly stir and cut in heavy cream, until you can bring all the dough together. Don’t knead or overwork the dough. 4. Crumble the dough on top of the apple mixture. FINISH 1. Bake the apple crumble at 350°F (180°C) for 30-35 minutes. Want more of these original Kevin Riley/Kuma's Kitchen recipes? Please, support the creation of more as a patron and get access to all our other videos at    / kumaskitchen   Notice the improvement in audio quality? Audio is being edited by the talented Timothy Reid at https://TimothyReid.com Presently, Kevin is giving private tours in his Osaka and surrounds, where he introduces you to local cuisine. Find out more about city, countryside, and hiking tours at https://OsakaDayTours.com