SOUTHERN APPLE COBBLER RECIPE RECIPES

Steps:

• "Preheat oven to 425 degrees F. Butter a deep dish baking pan. Peel, core and thinly slice apples. Slice apples as uniform as possible to ensure even baking in the cobbler. In a large bowl sprinkle apples with lemon juice. Mix cinnamon, nutmeg, sugar and dried lemon peel; sprinkle on apples and toss gently to coat. Set aside. In a medium bowl, mix flour, sugar and baking powder; cut in shortening until mixture is crumbly. Add milk and stir with fork. Form dough into a ball; turn out onto floured board and roll to about a 1/2- to 1-inch larger than baking dish. Pour apple mixture into buttered baking dish, dot with the cut up butter. Place dough over top and seal edges. Cut vents in crust. Bake for 10 minutes, reduce oven temperature to 350 degrees F and continue baking for another 30 to 40 minutes or until crust is lightly browned and apples are tender. Let cobbler rest for 10 to 15 minutes before serving. Variation: You can brush unbaked crust with milk and/or eggwash and sprinkle with turbinado sugar before placing in the oven."

Steps:

• Preheat oven to 375 degrees. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup granulated sugar, brown sugar, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
• Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool 20 minutes on a wire rack before serving.