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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Apple Cobbler

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.

Cooking Light OCTOBER 2002

  • Yield: 8 servings

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.

Nutritional Information

Amount per serving
  • 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
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Apple Cobbler recipe

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