Vinegar Cobbler

Notes: Accompany cobbler with vanilla ice cream.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 599
  • Calories from fat: 39%
  • Protein: 4.9g
  • Fat: 26g
  • Saturated fat: 6.5g
  • Carbohydrate: 87g
  • Fiber: 1.3g
  • Sodium: 138mg
  • Cholesterol: 0.0mg


  • about 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup solid shortening
  • 1/2 cup cider vinegar
  • 2 cups sugar
  • 2 teaspoons vanilla


  1. 1. Mix 3 cups flour with salt. With a pastry blender, cut in shortening until crumbly. With a fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions.
  2. 2. On a floured board, roll out each portion into an oval 1/8 inch thick and 8 to 10 inches long. Cut lengthwise into 1-inch-wide strips.
  3. 3. In an ovenproof 5- to 6-quart pan that's about 10 inches wide, combine vinegar, sugar, vanilla, and 4 cups water. Bring to a boil over high heat.
  4. 4. Reserve 8 pastry strips, and tear the remainder into pieces about 1/2 inch long. Drop torn pieces into boiling liquid. Boil 5 minutes.
  5. 5. Remove pan from heat. Crisscross remaining 8 strips on top of the cooked dough pieces, making a lattice and trimming ends to fit. Push leftover trimmed dough scraps into syrup.
  6. 6. Bake in a 425° oven until lattice top is golden brown, 25 to 30 minutes. Serve hot or warm. Spoon into bowls.
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