Southern Apple Cobbler

8 Servings
100% would make this recipe for Southern Apple Cobbler again.

A delicate flavored cobbler that's sure to please your family! It's great served warm, fresh from the oven, or even cold, with a scoop of your favorite vanilla ice cream.

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Southern Apple Cobbler Ingredients

-- Filling --	2 tablespoons unsalted butter, cold and cut into small pieces
4 pounds tart apples (such as Granny Smith)	-- Topping --
1/2 cup sugar	2 cups all-purpose flour
2 teaspoons ground cinnamon	3 tablespoons sugar
1 teaspoon nutmeg, freshly grated	1 tablespoon baking powder
1 tablespoon lemon juice, fresh squeezed	5 tablespoons solid shortening
1 teaspoon dried lemon peel (fresh lemon zest is ok)	3/4 cup milk

Instructions for Southern Apple Cobbler

Preheat oven to 425 degrees F. Butter a deep dish baking pan.

Peel, core and thinly slice apples. Slice apples as uniform as possible to ensure even baking in the cobbler. In a large bowl sprinkle apples with lemon juice. Mix cinnamon, nutmeg, sugar and dried lemon peel; sprinkle on apples and toss gently to coat. Set aside.

In a medium bowl, mix flour, sugar and baking powder; cut in shortening until mixture is crumbly. Add milk and stir with fork. Form dough into a ball; turn out onto floured board and roll to about a 1/2- to 1-inch larger than baking dish.

Pour apple mixture into buttered baking dish, dot with the cut up butter. Place dough over top and seal edges. Cut vents in crust.

Bake for 10 minutes, reduce oven temperature to 350 degrees F and continue baking for another 30 to 40 minutes or until crust is lightly browned and apples are tender. Let cobbler rest for 10 to 15 minutes before serving.

Variation: You can brush unbaked crust with milk and/or eggwash and sprinkle with turbinado sugar before placing in the oven.

Main Ingredient: ApplesCuisine: American-South

Ingredient Insight - look inside this recipe

Desserts milk Shortening AP flour Lemon peel Lemon juice nutmeg cinnamon Sugar apples Bake Apples American-South unsalted butter baking powder

for flavor and categorization

I like to use Granny Smith apples which remain firm and pleasantly sharp after cooking. Rome or Braeburn apples are also good substitutions. When I have them, I like to add a handful of black walnuts to the apples -- the combination makes for some mighty good eating! [I posted this recipe.]