The Pioneer Woman Tasty Kitchen
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Apple Dumplings Cobbler

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Level: Intermediate

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Description

Sometimes I don’t have time to mess with all the peeling and stuffing the apples. I just peel, slice, and heat the sugar, cinnamon, water, and a stick of butter until the butter melts like in the dumplings, and then pour it over the peeled apples before adding the top layer of crust.

Ingredients

  • FOR THE CRUST:
  • 4 cups Flour
  • 1 cup Shortening Cold
  • ½ cups Butter, Cold
  • 2 teaspoons Salt
  • 10 Tablespoons Cold Water
  • Melted Butter, To Brush On Crust
  • Coarse Sugar. To Sprinkle On Crust
  • FOR THE FILLING:
  • 4 whole Granny Smith Apples (peeled, Cored, And Sliced)
  • 4 whole Fuji Apples, Peeled, Cored And Sliced
  • 4 whole Gala Apples, Peeled, Cored And Sliced
  • 2 cups Sugar
  • 2 Tablespoons Cinnamon
  • ½ cups Butter
  • 1-½ cup Water

Preparation

Preheat oven to 400ºF.

For the crust, mix flour, shortening, butter, and salt together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.

Divide the dough in half. Roll one half of the dough on a slightly floured surface with a rolling pin and place into a large oblong dish. Push the dough up the sides.

For the filling, placed sliced apples in the prepared dish; set aside. In a large saucepan, heat sugar, cinnamon, butter and water over medium heat until butter melts. Pour over the apples in the prepared dish.

Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

Brush liberally with butter and sprinkle with coarse sugar and bake for 1 hour. Serve hot or room temperature with ice cream.

Note: The top layer of crust can be rolled in a single layer and placed over the apples.

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