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.

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