Cobbler is a traditional quaint and simple dessert. Cobbler may be prepared with practically any type of fruit like peaches and pears. I really like peach cobbler with whipped cream in the summer time and in the fall season, I like blueberry cobbler with some vanilla ice cream. This particular cobbler can be prepared quickly with the help of frozen pie dough. Tart apples, like Fuji, Granny Smith, Lady Smith, Braeburn, Rome and Gala are ideal for baking pies and cobblers because the apples retain their firmness and taste after being cooked.
Apple Cobbler Recipe:
8 cups of peeled and sliced tart apples (about 3 pounds)
1/3 cup of apple cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
Cobbler Preparation:
Pre-heat the oven to 350. Next, put the apple slices in a greased 11x7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And then, in a medium bowl combine all of the dry ingredients and mix together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mix looks like coarse meal. Evenly sprinkle the flour mix on top of the apples in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the baking dish.
Gingerly place the pie dough on top of the sliced apples and crimp the edges together to form an air tight seal. slice 3
1/2 inch slits in the dough in order to allow steam to vent.
In a little bowl, mix together the tap water and egg white and then brush on top of the dough. This will give the dough with a pretty golden brown tone. Then, sprinkle the sugar on top of the egg white and water mixture.
Place the apple cobbler in the oven and bake for forty minutes or until apple juices are bubbling.
Apple Cobbler Recipe:
8 cups of peeled and sliced tart apples (about 3 pounds)
1/3 cup of apple cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
Cobbler Preparation:
Pre-heat the oven to 350. Next, put the apple slices in a greased 11x7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And then, in a medium bowl combine all of the dry ingredients and mix together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mix looks like coarse meal. Evenly sprinkle the flour mix on top of the apples in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the baking dish.
Gingerly place the pie dough on top of the sliced apples and crimp the edges together to form an air tight seal. slice 3
1/2 inch slits in the dough in order to allow steam to vent.
In a little bowl, mix together the tap water and egg white and then brush on top of the dough. This will give the dough with a pretty golden brown tone. Then, sprinkle the sugar on top of the egg white and water mixture.
Place the apple cobbler in the oven and bake for forty minutes or until apple juices are bubbling.
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