Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2002


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

275 calories; calories from fat 29%; fat 8.8g; saturated fat 3.8g; mono fat 3.6g; poly fat 0.9g; protein 1.5g; carbohydrates 48.5g; fiber 2.3g; cholesterol 9mg; iron 0.6mg; sodium 129mg; calcium 21mg.