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Brandied Apple Cobbler

Short Dough:
1/4 c Shortening
2 tb Sugar
1/4 ts Salt
1 Egg
1 ts Lemon juice
1 c All purpose flour
2 ts Baking powder
2 tb Milk

Cobbler Filling:
1/2 c Granulated sugar
1 1/2 ts Cinnamon
4 ts Cornstarch
1 qt Apples; peeled and sliced
1 tb Lemon
1 tb Butter

Vanilla Topping:
1 c Scalded milk
2 ts Cornstarch
1 tb cold water
3 tb Sugar
1/8 ts Salt
1 Egg
1 ts Vanilla extract
2 tb Brandy

This recipe has 3 parts: First make the short dough, then the cobbler dough, and finally the Vanilla Topping SHORT DOUGH: Cream shortening, sugar and salt. Add egg and lemon juice and mix on low speed. Stir flour and baking powder together. Add shortening mixture. Add milk, stirring until blended. Set aside.

Cobbler Filling: Combine sugar, cinnamon, and cornstarch. Slice apples thinly and place in a buttered 1 1/2 quart baking dish. Stir sugar mixture into apples. Add lemon juice and dot with butter. Spoon short dough over apples, spreading to completely cover apples. Bake at 400 degrees for 25-30 minutes or until golden brown. Serve warm with Vanilla Topping ( while cobbler is baking, prepare vanilla topping)

Vanilla Topping: Scald milk. Dissolve cornstarch in cold water. Add sugar, salt and egg, mixing to blend well. Gradually add milk, stirring rapidly. Return to sauce pan and simmer 5 minutes, stirring constantly. Add vanilla and brandy. Serve warm. Makes 1 1/3 cups.

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