We can’t imagine a better way to make apple cobbler than this recipe. We’ll just go ahead and tell you that first thing.
This recipe comes from the 1989 Martha White Southern Sampler cookbook that marked the food company’s 90-year (at that time) baking tradition. In fact, at the beginning of the cookbook, which has yielded several recipes we love and you’ll find here on #FoodieScore, Martha White’s test kitchen gurus include Mom’s Apple Cobbler in a list of 10 all-time favorite recipes.
Foodies, this is such a unique cobbler. It uses biscuit dough, which we’ve come to believe might make the very best cobblers because of the extra heartiness a biscuit provides beyond what pastry yields. It also uses a simple syrup that you pour over the dough and apples before baking, and it will absolutely look like you’ve drowned your cobbler when you mix everything together.
Spoiler alert: Don’t worry if it looks like a soupy mess when it goes in the oven. Within an hour, your home will smell like fall (you is okay with us even during the times of the year when it’s not at all fall), and you will be enjoying the most amazing apple dessert you’ve ever put in your mouth. If you don’t feel that way, please let us know. We want the recipe you believe is better!
Here’s how you make Martha White’s amazing Apple Cobbler.
What You Need:
½ cup (1 stick) butter
2 cups sugar
2 cups water
½ cup shortening
1 ½ cups self-rising flour
1/3 cup milk
2 cups peeled, finely chopped apples (5 or 6 apples)
1 teaspoon cinnamon
vanilla ice cream for serving (optional but recommended!)
What You Do:
1. Peel and chop apples, mix with cinnamon and set aside briefly. (Five or six apples should provide what you need.)
2. Preheat oven to 350 degrees.
3. Melt butter and add to 13-by-9 baking dish.
4. In a medium saucepan, heat sugar and water until sugar dissolves. Set aside.
5. In a bowl, cut shortening into flour until mixture is coarse crumbs.
6. Add milk and stir until dough leaves sides of the bowl.
7. Turn dough onto clean, floured surface. Knead gently until smooth.
8. Roll dough into a rectangle.
9. Sprinkle apple-cinnamon mixture evenly over dough.
10. Roll dough, jelly-roll style (like you would roll up a cinnamon roll mixture, folding apples into dough). Press edges to seal.
11. Cut apple dough roll into slices.
12. Arrange apple dough slices in buttered pan.
13. Pour sugar syrup over and around slices in pan. It may look like way too much liquid, but the crust will absorb the moisture during baking.
14. Bake for 40 to 45 minutes or until golden brown to your liking.
15. Cool for at least 15 minutes before serving. You can serve with ice cream if you like.
[…] our Mom’s Apple Cobbler recipe, you might think that the dish looks too liquid-y before baking. Don’t fret; it will […]