A good apple cobbler is timeless. This recipe first ran in the Chicago Tribune on Jan. 8, 1940. Serve it warm with whipped cream or ice cream.
APPLE COBBLER
Preparation time: 35 minutes
Yield: 8 servings
Cooking time: 40 minutes
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons butter
3/4 cup milk
4 to 6 medium apples, cored, thinly sliced
1/4 cup each: sugar, brown sugar
1/4 teaspoon cinnamon
1 tablespoon vinegar
Whipped cream or ice cream
1. Heat oven to 450 degrees. Resift flour with baking powder and salt. Cut in 6 tablespoons of the butter until small crumbs form. Add milk; stir to dampen flour. Then stir vigorously until mixture forms a soft dough. Turn onto floured surface; knead gently 1 minute.
2. Roll 2/3 of the dough out to 1/4-inch thickness; fit into 8-inch square pan. Arrange apple slices over dough. Combine sugars and cinnamon in small bowl; sprinkle over apples. Dot with remaining tablespoon butter and sprinkle with vinegar.
3. Roll remaining dough to 1/4-inch thickness. Cut slits in several places to allow steam to escape. Fit dough over apples, pressing edges of dough together with fork. Bake 15 minutes. Reduce heat to 350 degrees; continue baking until apples are tender, about 40 minutes. Serve warm with whipped cream or ice cream.
Nutrition information per serving:
Calories ….. 300 Fat ………… 11 g Cholesterol .. 30 mg
Sodium …. 370 mg Carbohydrates .. 47 g Protein …….. 4 g
