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Top-ranked recipe named "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.
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!
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Heathermomoftwo 2 months agoI always take the ball of dough and break off bumbles onto the apples. This gives u the bumpy sharp peak effect. It also makes the topping more crunchy.
JackieJR 2 years agoI think this looks good like most of your recipes.. This is only a personal prejudice but I absolutely despise Granny Smith apples. No matter how long I bake them, they come out crunchy and do not mix well with the other flavors. It seems likes eating a raw apple with some spices sprinkled on the top. Sorry. Anyway, I'm wondering if you have ever tried Early Golds? They are tart like transparents but are more durable. My personal favorite.
sgrishka 5 years agoI 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.]