Apple Cobbler-Deep Dish

By Melzie

Ingredients

• 1 cup plus 1 TB flour
• 3 TB plus 3/4 cup sugar
• 1 tsp grated lemon zest
• 3/8 tsp salt
• 1/4 tsp baking powder
• 3 TB plus 2 tsp unsalted butter, cut up
• 1/4 cup reduced fat sour cream
• 6 granny smith apples, peeled, cored, and thinly sliced
• 2 tsp fresh lemon juice
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a large bowl, stir together 1 cup of the flour, 3 TB of the sugar, the lemon zest, 1/4 tsp of the salt, and the baking powder. With a pastry blender or 2 knives, cut in 3 TB of the butter until the mixture resembles coarse meal. Stir in the sour cream and 2 TB of cold water. Add up to 1 TB more water, 1 tsp at a time, until the dough just comes together. Pat into a disk, wrap in plastic wrap, and chill for 30 minutes.

Meanwhile, in a large bowl, combine the apples, remaining 3/4 cup sugar, and remaining 1 TB flour and toss well to coat. Add the lemon juice, cinnamon, nutmeg, and remaining 1/8 tsp salt and toss to combine. Spoon the mixture into a 9 inch deep dish pie plate and dot the top with the remaining 2 tsp butter.

Preheat the oven to 425. On a lightly floured board, pat the chilled dough into an 8 inch circle. Gently lift the dough and place on top of the filling. Place the cobbler on a baking sheet and bake for 15 minutes. Reduce the oven to 350 and bake for 25 minutes longer, or until the crust is golden brown. Transfer to a wire rack and cool the cobber for 10 minutes, then serve.

1/8: 7 fat, 294 calories, 3.9 sat fat, 58 g carbs, 2 g protein, 17 mg chol, 120 mg sodium.