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Apple Cobbler

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

  5. 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.