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Deep Dish Apple Cobbler
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Oven
Cuisine: Southern & Soul
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Deep Dish Apple Cobbler

Date Added: June 19, 2022

Ingredients:

5 Granny Smith Apples sliced thinly
2 Tablespoons Sugar confectioner'
1/2 Teaspoon Ground Cinnamon for garnish
1/4 Teaspoon Ground Nutmeg (freshly ground)
2 Teaspoons Lemon Juice (either a shots-worth or a tablespoon would do)
2 Eggs Large, Beaten
1 Cup Sugar confectioner'
2 Tablespoons Butter or margarine, melted (1 stick)
1 Teaspoon Extract Of Vanilla to taste
1 Cup All-Purpose Flour
1 Teaspoon Baking Powder plus 1 teaspoon
1/4 Teaspoon Salt approximately
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Directions:

1. COMBINE first 5 ingredients in a large bowl, stirring to coat apple slices; pour into a lightly greased 8-inch square baking dish.

2. BEAT eggs and sugar at medium speed with an electric mixer until blended.

3. Add butter and vanilla, beating until smooth.

4. COMBINE flour, baking powder, and salt; fold into egg mixture.

5. Spread over apple slices. BAKE at 350 degrees F for 30 minutes or until lightly browned.

6. Serve with whipped cream or vanilla ice cream.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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