Apple-Almond-Brandy Cobbler

Photography by Dan Engongoro

Maybe it’s my childhood memories of visiting my grandmother  and always receiving a marzipan treat years ago, but for whatever the reason, marzipan has always been for me a delicacy. Try this variation of the popular apple cobbler, with marzipan,a little brandy for a new twist and topped with a caramel sauce.


  • 2 TBSP lemon juice
  • 10 Golden apples
  • 2 T brown sugar
  • 2 T regular sugar
  • 3 T corn starch
  • 1 tsp cinnamon
  • 1-2 T Brandy
  • 1 t vanilla extract
  • 2 ¼ cup sugar
  • 1 stick margarine
  • ½ cup oil
  • 3 oz almond paste-crumbled
  • 3 cups flour
  • 2 tsp vanilla extract
Caramel Sauce:
  • 1 cup light brown sugar
  • ¼ cup whip
  • 2 Tbsp light karo syrup
  • ¼ cup margarine
  • ½ tsp vanilla extract
  1. Preheat  oven to 350 degrees.
  2. Prepare a large bowl  with water, add  2 T lemon juice .
  3. Peel  the apples, cut them in half, remove the seeds and slice into ¼” thin slices.
  4. Place the apples into the bowl of water. Drain water .
  5. Toss the apples with sugars, cornstarch ,cinnamon, brandy and vanilla extract.
  6. Prepare topping by putting all the topping ingredients into the bowl of your mixer. Mix until well combined.
  7. Place ½ of the crumbs into a 10x15” pan or 20-24- 4 oz ramekins .
  8. Place apples on top of crumbs. Sprinkle the rest of the crumbs over the apples .
  9. Bake 45 minutes-1 hour.
  10. Place all ingredients for the caramel into a small pot.
  11. Cook over low flame, stirring frequently until sauce begins to thicken.Remove from heat. Allow to stand 15 minutes before serving.

I prefer to chill apple cobbler and drizzle with warm caramel just before serving .You may serve it warm as well.

Yields: 18

Freezing Tips: For best results freeze before baking. Upon removing from freezer, allow it to thaw.

This Article by EstherO. originally appeared in Mishpacha Magazine.


  • Chany Locker liked this on Facebook.

    Chany Locker
  • Parve Whipping cream-like Richs whip

  • Whip? The recipe sounds delicious and would love to try it, but need clarification as to what 1/4 cup whip is.

    Thanks for posting this in time for New Year.

    LS Gourmet

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