Warm Apple-cinnamon Churro "cobbler" Recipe

Preheat oven to 375°F (190°C). Butter a 9-inch (23 cm) round or 8x8-inch (20x20 cm) baking dish.

Place the diced apples in a large bowl. Add 1 cup granulated sugar, 2 tbs brown sugar, 2 tsp ground cinnamon, 1 tsp nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract. Toss to coat evenly.

Sprinkle 2 tsp cornstarch over the apples and toss again to distribute; cornstarch will thicken juices as it bakes.

Melt 2 tbsp unsalted butter in a small skillet or microwave until just liquid, then fold into the apple mixture. Transfer the apple mixture into the prepared baking dish, spreading into an even layer.

In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 3 tbsp granulated sugar until evenly combined.

Cut 6 tbsp cold butter (or shortening) into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

In a small bowl whisk 3/4 cup cold milk with 1 large egg. Pour the wet mixture into the dry ingredients and stir just until a soft, slightly sticky dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat to about 1/2-inch (1.3 cm) thickness. Using a round biscuit cutter or a knife, cut the dough into rounds or strips (aim for 8–12 pieces depending on size desired). For a more churro-like appearance, cut into 1-inch wide strips about 3–4 inches long.

Arrange the dough pieces on top of the apple layer, leaving small gaps so juices can bubble up. Slightly press them into the apples so they make good contact.

Mix 1/2 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl.

Brush the tops of the dough pieces lightly with 2 tbsp melted butter.

Sprinkle or gently press the cinnamon-sugar mixture over the buttered dough pieces so they are evenly coated. Save a little cinnamon-sugar for finishing if desired.

Place the baking dish in the preheated oven and bake 30–35 minutes, or until the apples are bubbling and the topping is golden brown. If the topping is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest 8–10 minutes so juices thicken slightly and it is easier to portion.

If you saved extra cinnamon-sugar, sprinkle a pinch over the warm topping now. Optionally drizzle 2 tbsp dulce de leche or tahini in a thin zigzag over the top for extra richness.

Scoop warm apple-churro cobbler into shallow dessert bowls or plates.

Top each portion with a generous scoop of cold vanilla gelato. The contrast between warm cinnamon apples and cold gelato is essential to the concept.

Serve immediately, letting guests break through the crisp churro-style topping into the bubbling filling. Provide spoons for mixing gelato into the warm fruit.