Apple Cobbler
- 3 c All-purpose flour
- 1 c Sugar; divided
- 1 1/2 ts Baking powder
- 1/2 ts Salt
- 1/2 c Butter or margarine
- 2 Eggs
- 1 tb Vanilla
- 3 tb Milk (up to 4)
- 8 c Baking apple; peeled/thinly
- -sliced
- 2 tb Quick-cooking tapioca
- 1/2 ts Ground cinnamon
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1 tb Milk
3/4 ts Sugar
1/4 ts Ground cinnamon
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in
butter until crumbly. In another bowl, lightly beat eggs and vanilla; add
to crumb mixture. With a fork, gently mix in milk to moisten. Stir until
dough forms a ball. Press half of the dough into the bottom of a greased
13x9" baking pan. Chill the remaining dough. Toss apples with tapioca,
cinnamon and remaining sugar; place over dough in pan. On a lightly floured
surface, roll chilled dough to fit top of pan. Place over apples. Brush
with milk. Combine the sugar and cinnamon; sprinkle on top. Bake at 350 F.
for 45-50 minutes or until apples are tender and crust is golden. Yield:
12-16 servings. Submitted by Rita Reifenstein, Evans City, Pennsylvania MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
on Oct 01, 1997
1 tb Milk
3/4 ts Sugar
1/4 ts Ground cinnamon
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in
butter until crumbly. In another bowl, lightly beat eggs and vanilla; add
to crumb mixture. With a fork, gently mix in milk to moisten. Stir until
dough forms a ball. Press half of the dough into the bottom of a greased
13x9" baking pan. Chill the remaining dough. Toss apples with tapioca,
cinnamon and remaining sugar; place over dough in pan. On a lightly floured
surface, roll chilled dough to fit top of pan. Place over apples. Brush
with milk. Combine the sugar and cinnamon; sprinkle on top. Bake at 350 F.
for 45-50 minutes or until apples are tender and crust is golden. Yield:
12-16 servings. Submitted by Rita Reifenstein, Evans City, Pennsylvania MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
