APPLE COBBLER

By stepjo7269

Bernice’s Possumneck Celebration with Family & Friends, p. 44

Ingredients

• Directions:
• ½ C. butter or margarine
• 2 C. sugar
• 2 C. water
• 1 ½ C. Dixie Lily self-rising flour, sifted
• ½ C. shortening
• 1/3 C. milk
• 2 C. apples, finely chopped
• 1 tea. cinnamon
• ●Heat oven to 350 degrees.
• ●Melt the butter in a 13 x 9 x 2 inch baking dish or sheet cake pan.
• ●In a saucepan, heat sugar and water until sugar melts. Set aside.
• ●Cut shortening into flour until like fine crumbs.
• ●Add milk and stir with a fork only until dough leaves the side of the bowl.
• ●Turn out into a lightly floured board, knead just until smooth.
• ●Roll dough out into a large triangle 1/4 inch thick.
• ●Sprinkle cinnamon over apples, then sprinkle apples evenly over the dough.
• ●Roll up dough like a jelly roll.
• ●Dampen the edge of the dough with a little water and seal.
• ●Slice dough into about 16 slices, ½ inch thick.
• Place in pan with melted butter.
• ●Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.)
• ●Bake for 55 to 60 minutes.

Details

Servings 8

Preparation

Step 1

Cobbler Variation:
●This cobbler may be made with other fresh, frozen or canned fruits, such as blackberries, cherries, or peaches.
●If the fruit is packed in liquid drain and substitute for part of the sugar syrup. Always use 2 cups of liquid.