Warm Apple Cobbler

Granny: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.

Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.

George’s Warm Apple Cobbler Recipe
Makes 4 –6 servings
As seen on George Hirsch Living it UP! TV series

For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 quick oats
1/4 cup chopped pecans or walnuts
1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:
4 cups Apples- 1/2 granny and 1/2 gala or other sweet apple, peeled, cored and chopped into 1/2 inch pieces. 
1/3 cup water or *simple syrup
1/4 cup raisins, plump in simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins or one nine inch ovenproof casserole. Add chopped apples, raisins and simple syrup. Top with a generous amount of crumb topping.  Bake for 35 to 45 minutes or until crumb topping is crisp and light brown. 

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:
1 cup water
2 cups sugar
1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.