A lot of the yummy taste of apple pie, but in a warm, gooey-ooey form. Don't forget the ice cream or whipped cream on the side.
- For the Apples:
- 4 cups Rome, Cortland, or other baking apples, pared, cored and sliced
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup chopped walnuts (optional)
- For the Batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1/2 cup milk
- 3 tablespoons vegetable oil
Preheat the oven to 400 degrees F. Lightly grease a 9-inch round cake pan.
FOR THE APPLES: In a bowl, mix the sliced apples, sugar and cinnamon. Add the flour, tossing the apples to coat evenly. Stir in the nuts.
FOR THE BATTER: In a bowl, combine the dry ingredients. In another bowl, mix together the egg, milk and oil. Gently stir the wet ingredients into the dry ingredients. The batter will be sticky.
Place the apples into the prepared cake pan. Spread the batter evenly over the apples. Bake for 30 minutes, or until the top of the cobbler is brown and crusty. Serve warm.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
236 calories; 6g total fat; 28mg cholesterol; 219mg sodium; 41g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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