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
- 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.
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.
