Apple Cobbler

Apple Cobbler Recipe
Randy Mayor; Lydia DeGaris-Pursell
This cobbler comes together quickly with the help of packaged pie dough. Tart Granny Smith apples--our favorite for baking--remain firm and pleasantly sharp after cooking. You could also experiment with Rome or Braeburn apples.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 29 %
Fat 8.8 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 1.5 g
Carbohydrate 48.5 g
Fiber 2.3 g
Cholesterol 9 mg
Iron 0.6 mg
Sodium 129 mg
Calcium 21 mg

Ingredients

8 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

Preparation

Preheat oven to 350°.

Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown.

Note:

October 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note