Apple Cobbler – Jablečná buchta


Ingredients:

Fits: 9×13 inch baking pan
Prep: 30 min
Bake: 400F for 40 min plus 3-5 min broil
Total: 1 hr 10-15 min

2 cups all purpose flour
1 cup granulated sugar
2 tsp baking powder
2.5 lbs apples
2 tsp cinnamon
1 tsp vanilla extract
1/3 cup powdered sugar
1/2 stick (4 Tbsp) unsalted butter

16 comments
  1. Vynikajici! Hit v cele rodine. Ja jsem ubrala cukr. Do jablek jsem ho vubec nedala a myslim si, ze uberu i z toho jednoho cup. Dekuji za super recept. Ses skvela

    1. Tak to mam radost! 🙂 Urcite zalezi na chuti. Kolikrat jsou jablicka dost sladka. 🙂

  2. We make peach buchta in a cookie sheet vs. A 9×13″ pan. We also use yeast in our receipt. Do you have a similar receipt? Thank you.

    1. I don’t have yet recipe with yeast, but will have in a future. I do make those with plums. I just didn’t have a chance to work on a recipe.

  3. Thank you so much for sharing this recipe. I just made it today. It’s simple, easy, and delicious! I followed your recipe almost exactly except that I also added some chopped toasted walnuts, which I sprinkled over the second layer of shredded apples. I’m so fascinated by this unique way of baking a fruit cake. Love it!

    1. Toasted walnuts sounds amazing! Yum! 🙂 I am glad you enjoyed it! 🙂

  4. Dear Kristýna,
    I am an American living in Frenstat pod Radhostem trying to cook Czech food. For the recipe Jablečná buchta, do you have the original recipe in Czech?
    Should I use polohruba mouka? One prášku do pečiva?
    Thank you in advance for your help.

    1. I work to create every recipe using cups. In my upcoming hardcover cookbook I am adding measurements in grams as well. But I had to use my own chart and often times do the recipe using grams to make sure it works. Use regular hladká mouka and I would open the package of prášek do pečiva and scoop up 2 tsp. I think the package is 3 tsp total.

  5. Ja to znam jen jako 2 vrstvy a varianta tvaroh (3/4 kg tvarohu – v usa misto tvarohu kombinuji 50/50 bily jogurt s cottage cheese), 3 cela vejce, 1 hrnek piskoveho cukru a 1/2 l mleka, a na tvarohovou napln broskve a nahoru sypkou smes. Ty broskve jsem tam jednou dala omylem protoze jsem si nemohla vzpomenout a vyborne. Uz to bez nich ani nedelam. Zkusim vasi variantu s jablkama, orechy a rozinky.

    1. To zní taky moc dobře.

  6. Your recipe sounds delicious. My question is: does powdered sugar absorb more juice from apples than granulated sugar? Or, would it be possible to use granulated sugar instead of powdered sugar in apples? If yes, how much granulated sugar should I use? I do not care for desserts that are too sweet and I almost always cut down the amount of sugar in all my recipes. Knowing my tastes now, Please advise me. Thank you.

    Marta

    Is it possible to use granulated sugar instead of powdered sugar in apples? Does powdered sugar absorb more juice from aIs it possible to use granulated sugar instead of powdered sugar in apples? apples, and therefore, the recipe calls for it? If yes, how much granulated sugar would you use? I usually cut down the amount of sugar in all my recipes.

    1. Same like in Apple strudel it is better to use powder sugar. Powder sugar has corn starch and helps little bit to absorb the juice. You can definitely experiment and try granulated sugar but I can’t tell you exactly how much to use. My desserts are not overly sweet since in Europe we are used to use much less sugar compared to usa.

  7. Hello Kristina,
    I wrote to you before, but the message does not appear. I don’t know why. Your recipe seems to be delightful. I have two questions. {1} The powdered sugar that you add to apples, is it to give it a denser consistency or could I substitute with granulated sugar and what quantity? {2} Do you think that this recipe might also be successful using blueberries or cherries, and how many cups or pounds of each?
    Marta
    February 10, 2022

    1. Hello Marta, I responded about the sugar previously. For other fruit will work Bublanina better. Apples have juice and the layers count with the juice from the apples. Since the layers are completely dry without the apples. The only way I am thinking it would work is if you purée the fruit to create more juice. Use same amount as apples.

  8. Ahoj Kristina,
    Thank you so much for your detailed answers to my questions. I will be baking the apple cobbler very soon. I already baked your bublanina (I put blueberries in it) and both my husband and I thought it was delicious !!! We love Czech recipes – the ones you share are delightful.

    Marta

    1. Thank you. I am happy to hear

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