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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This cobbler comes together quickly with the help of packaged pie dough. Tart Granny Smith apples-our favorite for baking-remain firm and pleasantly sharp after cooking. You could also experiment with Rome or Braeburn apples. Ingredients:
8 cups sliced peeled granny smith apple (about 2 3/4 pounds) |
1/3 cup apple cider |
1/4 cup all-purpose flour |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon chilled butter, cut into small pieces |
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
1 teaspoon water |
1 large egg white, lightly beaten |
1 tablespoon turbinado sugar or granulated sugar |
Directions:
1. Preheat oven to 350°.
2. Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.
4. Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.
5. Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown.
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