Apple Dumplings Cobbler {This could become one of your favorite apple desserts!}

7:27 AM
When we have lots of apples that are not getting eaten quick enough around my house and need to eat soon, the first thing I think about is Apple Dumplings Cobbler.

It is a combination of my Apple Dumplings recipe and my Peach Cobbler recipe.

Sometimes I don't have time to make apple dumplings that call for peeling and stuffing the apples and wrapping a pastry dough around each one, so I peel and slice the apples instead.

I still heat the water and butter as I do in the Apple Dumplings, but I add the cinnamon and sugar to water mixture and cook until the butter melts.

Then pour the butter mixture over the sliced apples before adding the top layer of crust. We are huge fans of double crust cobblers around here.

There is just nothing better than to dig into all that yummy buttery and flaky crust.  This could easily become one of your favorite apple desserts!

I used three different varieties of apples in this cobbler, which is important to get a great combination of the tart and sweet taste of the apples in the cobbler.

Although it doesn't show it in this picture, we served this delicious warm cobbler with vanilla ice cream.

Apple Dumplings Cobbler could become one of your favorite apple desserts after trying this recipe.  Enjoy!

Apple Dumplings Cobbler
Printable Recipe
    4 cups flour
    2 teaspoons salt
    1 cup shortening, cold
    1/2 cup butter, cold
    10 tablespoons cold water
    4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
    2 cups of sugar
    2 tablespoons cinnamon
    1/2 cup butter (1 stick)
    1-1 1/2 cups water
    1/2 cup butter (melted)
Preheat oven to 400 degrees F.

Mix flour, salt, shortening, and 1/2 cup cold butter 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 lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.

Placed sliced apples in the prepared dish; set aside.  In a large saucepan, heat, sugar, cinnamon, 1/2 cup butter (1 stick) 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 melted butter and sprinkle with course 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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Kay Little
Kay Little

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