s APPLE COBBLER ****
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s APPLE COBBLER ****
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Ingredients
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Instructions Instructions: *** 10-23-2009 very good, with vanilla ice cream *** 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. 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 Preheat oven to 350¦. Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple. 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. 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. 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. Yield: 8 servings CALORIES 275 (29% from fat); FAT 8.8g (sat 3.8g,mono 3.6g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 48.5g; SODIUM 129mg; PROTEIN 1.5g; FIBER 2.3g Cooking Light, OCTOBER 2002 This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Copyright ¬2009 Time Inc. Lifestyle Group. All rights reserved. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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