I love cobblers and this was so easy to put together. I just put the dough over the sides of the dish and cut off any excess and filled in areas needed with the scrapes of dough. Next time I don't think I will bother with the egg white and just sprinkle some sugar on top. Wonderful flavor. Ate up in two dinners with two people! A definite repeat.
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.
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- Calories: 275
- Calories from fat: 29%
- Fat: 8.8g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.9g
- Protein: 1.5g
- Carbohydrate: 48.5g
- Fiber: 2.3g
- Cholesterol: 9mg
- Iron: 0.6mg
- Sodium: 129mg
- Calcium: 21mg
- 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
- 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.
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