Apple Cobbler Perfected

Ingridients:

5 cups Peeled & Sliced Wolf River apples
3/4 cup Sugar
1/4 teaspoon Salt
A Sprinkle of Lemon Juice
1/2 teaspoon Vanilla Extract
1/4 teaspoon of cinnamon
1/4 teaspoon of Penzey’s Baking Spice
1 teaspoon of corn starch
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/2 cup Butter (I recommend Freis Von Kiel butter, found at Outpost)
1/2 cup Whole Milk
1 whole Egg

Method:

Preheat oven to 400 degrees.
In a bowl, combine apples, sugar, 1/4 teaspoon salt, lemon juice, vanilla extract, cinnamon, “Baking Spice, and cornstarch. Stir and set aside. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add butter, then cut together with a pastry cutter or two butter knives. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. Pour apples into a buttered 8×8 or 9×9 baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

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