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Apple Cobbler

Tart apples and fluffy biscuits meet in this perfect fall dessert.

Whether or not you pick your own apples, this simple, homey dessert will transport you to a crisp apple orchard. Not in the mood for apples? Feel free to substitute your favorite fruit—fresh or frozen—and go for it.

Serves 6 to 8

What You Need:

For the filling:

  • 5 cups tart apples, such as Granny Smith, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla 
  • 1/4 cup water

For the Cobbler Biscuit Dough:

  • 1-1/3 cups unbleached, all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons non-hydrogenated margarine, melted
  • 1/2 cup soymilk
  • 1 to 2 tablespoons soymilk or non-hydrogenated margarine, melted
  • 1 tablespoon sugar

What You Do:

  1. Preheat oven to 375 degrees. Set out an ungreased 9-inch square baking pan at least two inches deep. In a large bowl, combine the apples with the sugar, flour, cinnamon, salt, vanilla, and water. Spread evenly in the prepared baking dish and set aside.
  2. To prepare the cobbler dough, combine the flour, sugar, baking powder, and salt. Add the margarine and soymilk, and stir just until a light, sticky dough is formed.
  3. Using a tablespoon, scoop the dough over the fruit. Either leave the biscuit in shapeless mounds or spread it out evenly over the fruit. Brush the dough with soymilk or margarine and sprinkle with the sugar. Bake for about 35 to 40 minutes, or until the cobbler is golden brown and the juices have thickened slightly. Let cool for 15 minutes before serving.


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