Cobbler is a time-honored quaint and easy dessert. Cobbler may be prepared with almost any type of fruit such as apples. I really like peach cobbler with Cool whip in the summer time and in the winter, I like blackberry cobbler with a scoop vanilla ice cream. This particular cobbler can be assembled quickly with the utlization 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 flavor after being cooked.
Apple Cobbler Ingredients:
8 cups of peeled, sliced tart apples (around 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, finely sliced
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:
Preheat the oven to 350. Then, put the sliced apples in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And next, in a medium mixing bowl combine all of the dry ingredients and stir together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apples in the baking dish.
On a slightly 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 over the apple slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to allow steam to vent.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the pie dough. This will give the dough with a nice golden brown color. And then, sprinkle the sugar on top of the egg white and water mixture.
Put the apple cobbler in the oven and bake for 40 minutes or until the juices are bubbling.
Apple Cobbler Ingredients:
8 cups of peeled, sliced tart apples (around 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, finely sliced
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:
Preheat the oven to 350. Then, put the sliced apples in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And next, in a medium mixing bowl combine all of the dry ingredients and stir together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apples in the baking dish.
On a slightly 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 over the apple slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to allow steam to vent.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the pie dough. This will give the dough with a nice golden brown color. And then, sprinkle the sugar on top of the egg white and water mixture.
Put the apple cobbler in the oven and bake for 40 minutes or until the juices are bubbling.
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Want to find out more about black eyed peas, then visit Kathy Smith's site on how to make the best baby carrots recipe for your needs.
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