Apple Whiskey Cobbler from the Mast Farm Inn

Chef Andrew Long shows LITC's Food Guide Liz Baechel the secret to his Carolina Whiskey "Moonshine" Cobbler.

Apple Whiskey Cobbler from the Mast Farm Inn

Ingredients:
TOPO Carolina Whisky
6-8 cups - Translucent Apples (Tart Apple similar to Granny Smith) cored and sliced.
Sorghum Molasses
Butter
Flour
Sugar
Preheat oven to 350 degrees

Prepare Apples in large sauce pan
Sauté Apples with Butter
Sprinkle with Sugar
Note: Do not overcook apples as they will be finished off the oven
Remove from fire and then carefully ad whisky return to heat and flame
Add Sorghum Molasses and mix in ( Do not over do the Sorghum Molasses as they do have a distinct and somewhat strong flavor)
Remove from heat and transfer apples to oven pan
Evenly Pour Crust Mix over Apples

Put in preheated 350 degree oven
Cook for 10-20 minutes depending on how thick you have poured the crust mix
Note: The cooked curst will appear a bit dark due to the Molasses

Remove from oven and plate with your favorite ice cream

Crust
1 Cup Self-Rising Flour
1 Cup Sugar
1 Cup Buttermilk
Mix ingredients and set aside while preparing the apple mixture

Видео Apple Whiskey Cobbler from the Mast Farm Inn канала LITCTV