Virginia Apple Cobbler

Different kinds of apples, such as a mix of Rome, Jonathan, Cortland and Golden Delicious apples, make the best flavor and texture for this cobbler.  During baking, the batter rises, enfolding the apples and giving the top a cobbled appearance.

• 1/2 cup (1 stick) unsalted butter
• 5 to 6 cups peeled, cored, and sliced apples
• 1 cup sugar or more as needed, divided
• 1/4 cup water
• 1-1/2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch salt
• 3/4 cup milk

METHOD

Preheat the oven to 350°F.  Place the butter in a 9 x 13 inch casserole and put in the oven to melt.

Mix the apples with 1/2 cup sugar, water, and cinnamon.  Set aside.

Combine the flour, the remaining 1/2 cup sugar, baking powder, salt, and milk in  a medium bowl.  Stir to combine.

Remove the casserole from the oven.  Pour the batter over the melted butter but do not stir.  Distribute the apples over the batter.

Bake 45 to 60 minutes or until the apples are soft, the top is golden brown, and the juices bubble through it.  Serve warm or at room temperature plain, with ice cream, or with whipped cream.

Serves: 6

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Reprinted with permission from ©2005 Collector's Press, Inc. The Potluck Cookbook: Classic Recipes for any Occasion click for review

recipe from www.inmamaskitchen.com

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