2 cups plus 1 tablespoon of sifted flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup plus 1 tablespoon of sugar
1/2 cup (1 stick) of soft butter, cut up, unsalted
1/4 cup of milk
1 egg, beaten
4 cups apples, peeled, cored and thinly sliced
2 tablespoons of lemon juice
3 tablespoons of butter, cut in bits
1/2 cup raisins
1 cup of chopped walnuts
2 tablespoons of brown sugar
2 teaspoons of cinnamon
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup plus 1 tablespoon of sugar
1/2 cup (1 stick) of soft butter, cut up, unsalted
1/4 cup of milk
1 egg, beaten
4 cups apples, peeled, cored and thinly sliced
2 tablespoons of lemon juice
3 tablespoons of butter, cut in bits
1/2 cup raisins
1 cup of chopped walnuts
2 tablespoons of brown sugar
2 teaspoons of cinnamon
Place the 2 cups of flour, baking powder, salt and 1/2 cup sugar in a bowl of
a food processor fitted with the metal blade. Process to blend. Add the 1/2
cup of cut butter and process, using quick on and off pulses, to make a
crumbly mixture. Then with the motor running, slowly add the egg and milk
to make a firm but not sticky dough. Remove from processor and lay on a
lightly floured work surface, and use a lightly floured rolling pin to roll out
the dough from 1/4- to 1/2-inch thickness. Set aside.
In a mixing bowl, add the apples, lemon juice, walnuts, raisins, 3
tablespoons of butter, 1 tablespoon of sugar, 1 tablespoon of flour, brown
sugar and cinnamon and mix them all together very well. Place this mixture
in a buttered baking dish (rectangle or oblong), and cover with the rolled out
dough, fitting it evenly over the top, and trimming off the excess dough.
Sprinkle top with extra cinnamon and sugar.
Bake in a preheated 350-degree oven for about 55 minutes or until the crust
is golden. Remove from oven and allow to cool. Serve warm or cool down
and reheat desired portions later.
a food processor fitted with the metal blade. Process to blend. Add the 1/2
cup of cut butter and process, using quick on and off pulses, to make a
crumbly mixture. Then with the motor running, slowly add the egg and milk
to make a firm but not sticky dough. Remove from processor and lay on a
lightly floured work surface, and use a lightly floured rolling pin to roll out
the dough from 1/4- to 1/2-inch thickness. Set aside.
In a mixing bowl, add the apples, lemon juice, walnuts, raisins, 3
tablespoons of butter, 1 tablespoon of sugar, 1 tablespoon of flour, brown
sugar and cinnamon and mix them all together very well. Place this mixture
in a buttered baking dish (rectangle or oblong), and cover with the rolled out
dough, fitting it evenly over the top, and trimming off the excess dough.
Sprinkle top with extra cinnamon and sugar.
Bake in a preheated 350-degree oven for about 55 minutes or until the crust
is golden. Remove from oven and allow to cool. Serve warm or cool down
and reheat desired portions later.
| The Desserts Chef presents ... Apple Cobbler at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
