Apple Cobbler

This cobbler comes together quickly with the help of packaged pie dough. Tart Granny Smith apples--our favorite for baking--remain firm and pleasantly sharp after cooking. You could also experiment with Rome or Braeburn apples.

Yield: 8 servings

Ingredients

• 8  cups  sliced peeled Granny Smith apple (about 2 3/4 pounds)
• 1/3  cup  apple cider
• 1/4  cup  all-purpose flour
• 1/2  cup  packed brown sugar
• 1/2  teaspoon  ground cinnamon
• 1  tablespoon  chilled butter, cut into small pieces
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1  teaspoon  water
• 1  large egg white, lightly beaten
• 1  tablespoon  turbinado sugar or granulated sugar

Preparation

Preheat oven to 350°.

Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown.

Nutritional Information

Calories:

275 (29% from fat)

Fat:

8.8g (sat 3.8g,mono 3.6g,poly 0.9g)

Protein:

1.5g

Carbohydrate:

48.5g

Fiber:

2.3g

Cholesterol:

9mg

Iron:

0.6mg

Sodium:

129mg

Calcium:

21mg