Chef Rycerz graduated from Indiana University with a degree in Physical Education and Sports Medicine. Also, he is a graduate of the Disney Culinary Apprenticeship Program. He is a certified Sommelier and a member of the Wine Educators Society. Chef Rycerz's past experience includes working at Victoria and Albert at the Grand Floridian, a four Diamond Restaurant. He opened the Artist Point Restaurant at Disney and Disney Cruise Ship. Chef Rycerz has taught food and wine classes at Williams Sonoma and Epcot. Overall, he has worked at 38 different culinary style restaurants and now resides as J. Gilbert's head chef.

Fresh Apple-Berry Cobbler

Ingredients:
6ea. granny smith apples, peeled, cored, quartered x 1/4"
1/4 c. light brown sugar
1 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground
1/4 tsp. ginger, ground
3 c. blackberries
2 c. crisp cobbler topping - 1 st
2 c. crisp cobbler topping - 2nd

Method;
1) Place the apples, brown sugar, cinnamon, nutmeg and ginger in a stainless steel bowl. Toss together to evenly distribute.
2) Gently fold in the blackberries. Spray the sides of a pan. Place the fruit into the pan and distribute evenly
3) Top the fruit mixture with 1/2 the Crisp Cobbler Topping. Bake for 10 minutes at 350° or until crisp and lightly browned.
NOTE: When topping the fruit mixture press the crisp cobbler with your hands to create larger clumps of the crisp topping.
4) Remove the cobbler from the oven and top with the 2nd half of the Crisp Cobbler Topping. Bake for an additional 10 minutes at 350° until crisp and lightly browned.
5) Cool, cover, label, date and refrigerate until needed.

Crisp Cobbler Topping

Ingredients:
3 c. flour, all-purpose
2 c. sugar, granulated
2 c. brown sugar, light
1 tbsp. cinnamon, ground
1 tbsp. nutmeg, ground
1 lb. butter, soft, at room temperature, cut into small pieces

Method:
1) Place dry ingredients in bowl of mixing machine and blend with paddle attachment on medium speed until evenly mixed.
2) Place cut butter into the mixing bowl and on medium speed, mix butter into the dry ingredients until it becomes crumbly "pea size".
3) Place topping into clean covered container and store refrigerated until needed.