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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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 8|
|Calories from Fat: 236 (36%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 50.7mg||16 %|
|Sodium 540.1mg||19 %|
|Potassium 302.1mg||8 %|
|Total Carbohydrate 107.4g||32 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 100.7g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 659
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