Chef Kevin Nashan's Apple Cardamom Cobbler

A warm, spiced apple cobbler is the perfect dessert for chilly winter nights (but, that doesn't keep us from topping it with a big scoop of vanilla ice cream!). Join Chef Kevin Nashan of Sidney Street Cafe in St. Louis, Missouri as he walks us through one of his favorite fall cobbler recipes.

Apple Cardamom Cobbler

Part A
7 apples (peeled, cored, and sliced)
3.5 oz. caramel (homemade or store bought)
3.5 oz. brown sugar
4 oz. butter
0.5 oz. salt

Part B
3.5 oz. brown sugar
0.5 oz. cornstarch (whisk cornstarch and sugar together to avoid lumps)
1/2 tsp. cardamom

Heat a sauté pan on high. Toss the apples with brown sugar and salt from part A. Sauté apples with the butter working quickly. Apples should be firm with a little browning. Add caramel and remove sauté pan off the fire. While still warm, add the ingredients in part B. Taste and cool down on a baking sheet.

1 cup flour
1 cup brown sugar
1/2 cup oats (great substitute is millet)
3 oz. butter (dice and let sit at room temperature)
3/4 tsp. cardamom
1/4 tsp. black pepper
2 lemons

In a mixing bowl, add all ingredients, making sure the butter is incorporated throughout.

8 cobbler-style vessels

Heat your oven to 325˚.Take your 8 small vessels and fill each one with the apple/cardamom filling. Top with the crumble. Bake until brown and bubbling. Serve warm.


Hi, I'm Kevin Nashan with Cindy's street cafe and Peace Breaker Lobster and Crab in St. Louis, Missouri. And we're here with Selvin Logan this morning to demo a apple cardamom cobbler, so let's get started. I like to use two different styles of apples. Something that has a little more acidity like a Granny Smith, and then something really sweet that bakes really well like an Empire. [MUSIC] I'm gonna melt down a little butter. [MUSIC] Season with a little bit of salt, a little bit of pepper, incorporate our sugar. I don't like to cook them down until they're completely mush I have to have a little texture in them. At this point you can add [MUSIC] Some caramel. We'll let that melt down. So as we're stewing here, I like to kind of tighten everything up with a little corn starch. I ground some cardamom, and it's really good with apples. I like to bring it to a boil. And then just let it kinda simmer for a second then take it off the heat. For a topping you can use pretty much anything, a lot of people use biscuits and dough and that kind of thing but here we're just gonna go simple form. Add your flour, incorporate your butter. And with the butter, all you wanna do really is just kinda knead it in. And I like to leave little chunks of it. I'm going to incorporate the brown sugar and the oats. Kind of stir this all in together. I prefer it to be like really chunky, cuz it's just gonna have a really fun texture. A little lemon, finish up with a little more pepper. Pepper and cardamom are [MUSIC] Amazing the other. And basically we're gonna take this and we're going to bake it at 350 degrees for about 45 minutes. And here is our Apple and cardamom cobbler. Hope you enjoyed. [MUSIC]
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