Apple Cobbler

Apple picking season is upon us here in western Washington.

I have been craving apple cobbler something fierce and thought, what better way to spend our afternoon together than picking our own apples in a local orchard?

Of course, I picked too many apples and I have been a busy bee all day in the kitchen making jelly, apple butter, apples to freeze for later usage, and my favorite, apple cobbler.

Ingredients

  • 7 to 8 large, tart apples, peeled, cored, and sliced
  • 2-3/4 cups sugar
  • 3/4 teaspoon ground cinnamon
  • 2 cups AP flour
  • 2 large eggs
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup butter, melted

instructions

  1. Preheat oven to 350°F. Place sliced apples in ungreased 13×9-inch baking dish. (I instead used two smaller dishes, one for myself and one for my neighbor.)
  2. Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl; mix, then sprinkle over apples.
  3. Combine remaining sugar and cinnamon, flour, baking powder, salt, and eggs in bowl; stir until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping.
  4. Bake for 50-55 minutes or until browned and apples are tender. Serve warm and with ice cream, if desired.
  5. Keep apple cobbler covered at room temperature overnight and up to 3 days in the refrigerator.

apple cobbler

Preheat oven to 350°F. Place sliced apples in ungreased 13×9-inch baking dish. (I instead used two smaller dishes, one for myself and one for my neighbor.)

Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl; mix, then sprinkle over apples.

Combine remaining sugar and cinnamon, flour, baking powder, salt, and eggs in bowl; stir until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping.

Bake for 50-55 minutes or until browned and apples are tender. Serve warm and with ice cream, if desired.

Keep apple cobbler covered at room temperature overnight and up to 3 days in the refrigerator.

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