Thanksgiving Breakfast – Apple Cinnamon Breakfast Cobbler with Cinnamon Maple Whipped Cream

 

As I’ve mentioned before, Thanksgiving is my favorite food holiday.  This is the holiday that I scour my favorite food magazines, scroll through my favorite food blogs and visit numerous websites looking for the perfect new recipe to take to our family get together.  We, like so many other families, spend the night together Wednesday night so Thursday morning is literally wall to wall food from the moment we wake up till the moment we go to sleep that night.  In years past, Carmi and I have shared some family favorites, exciting new side dishes as well as an entire series on using up those leftovers.  This month we will be sharing some delicious breakfast options that don’t take a lot of time or effort but will still wow and impress your family Thanksgiving morning.  Of course, if your family is staying for several days, these next few posts would also work perfectly for the weekend after turkey day.

Can I tell you how much I love one pot dishes?  Growing up in a large family, I can tell you that although I love cooking, I absolutely HATE doing dishes.  So in my opinion, the less dishes used, means less cleanup afterwords.  This is one of those blessed one dish wonders, perfect for serving family style or on a brunch buffet.

As you may have noticed in previous posts, I am a huge fan of the Emile Henry line of cookware/bakeware.  I found that the 12″ Braiser Pan was perfect for this recipe.  I’m testing it out on several recipes which I’m sure will make an appearance soon enough. 😉 I was able to saute my filling mixture in the braiser over the stove top while mixing up my topping batter in my Anakrsrum Assistant Double Beater Bowl.

Apple filling in my 12″ Braiser from Emile Henry
Batter being poured over the apple filling. Time to bake!

Once filling and topping were ready, I transferred the braiser to my preheated oven and baked for 20-25 minutes.  While baking, I was able to clean up my beater bowl and then whip up some fresh whipped cream which I sweetened with some maple syrup and cinnamon.  On one testing occasion, I used caramel syrup in place of the maple syrup and it was just as divine.  You won’t go wrong either way!

One aspect of the Emile Henry items is they can go straight from the freezer to the oven.  This means you could fully bake this breakfast cobbler, put the lid on the braiser, stick in the freezer and then bring it out the morning you are ready to serve it.

Ready to serve with fresh whipped cream.

This really is a simple recipe and I think you could easily substitute fresh berries for the apples when they are in season then sweeten the whipped cream with powdered sugar and lemon zest or lemon flavoring for the perfect summer brunch dish.

I hope you have a wonderful Thanksgiving holiday this year and as always, if you have a question about this or any of our other recipe posts, please just let us know.

Apple Cinnamon Breakfast Cobbler

Filling:

6-8 medium apples, chopped into 1/2 inch cubes

1/3 cup brown sugar*

2 tsp. cinnamon

3 Tbsp. butter

2 tsp. vanilla

 

Topping:

2 eggs

1/3 cup oil

2 cups buttermilk (or 2 cups any type of milk + 2 Tbsp. white vinegar)

1/4 cup sugar*

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. baking powder

2 cups flour*

 

Topping:

1 cup heavy whipping cream

1/4 cup maple syrup

2 tsp. cinnamon

pinch of salt

 

Preheat oven to 350°.

Heat a large cast iron skillet (10-12 inches), or the 12″ Flame Top Braiser from Emile Henry, on the stove top over medium heat.  Add the butter, apples, cinnamon, brown sugar and vanilla.  Stir to coat the apples and sauté for 10 minutes.

Attach the plastic Double Beater Bowl onto the Ankarsrum base.  Using the multi-wire balloon whisks, add the eggs, oil, milk and sugar.  Mix on a low/medium speed until combined.  Turn to low and add the baking soda, salt and baking powder.  Slowly add the flour.  Turn speed up to medium (about 5 o’clock on the speed knob) and mix for about 1 minute.  Once finished, pour over the apples and place skillet in preheated oven.  Bake for 20-25 minutes or until topping is baked through.

To prepare the whipping cream, place ingredients into the clean plastic whipping bowl with the multi-wire balloon whisks.  Turn machine on starting on the lowest speed.  Slowly increase speed to a medium/high (about 7 o’clock on the speed knob) and whip until soft peaks are formed (about 2 minutes).

Once cobbler is baked, allow to cool slightly and serve topped with cinnamon maple whipped cream.

 

Serves: 8

 

*Cook’s Notes:

For a gluten free option, use an all purpose gluten free baking mix with no adjustments to the recipe. 

For freshly milled whole wheat flour, use either Hard White or Soft White Wheat with no adjustments.

For healthier sweetener options, Sucanat (evaporated cane juice) or coconut sugar may be used in place of the brown sugar.  Coconut sugar or Honey Granules (sucanat with honey) may be used in place of the white sugar.

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.