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    You are in: Home / Recipes / Apple Cobbler Recipe
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    Apple Cobbler

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 13, 2003

      mMmMm MmMm g00d! a MUST TRY! i will be making this again! MizzNezz, I am now a fan of your recipes. Best apple cobbler i have EVER MADE

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    • on October 17, 2003

      This apple cobbler was not only simple to make, but had a wonderful flavor. The sweetness of the dough was a big plus to me. The husband was so happy that he asked me to make it twice within the same week. Needless to say, it didn't last long either time. I have thought about also using either raisins or cranberries for an added touch of flavor and color. Since apples are so plentiful this time of year, I used about two cups additional apples to really puff up the middle. My hat is off to MizzNezz! Thank you......Teresa

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    • on January 20, 2007

      This is a great recipe. I used Fuji apples so I decreased the sugar to 1/2 cup. Be careful on the crust. Mine came out too dry. Next time I will add a little more milk. Very tasty and a fun recipe to make as a family. It's even better with a bit of vanilla ice cream on top!

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    • on August 21, 2005

      Followed the directions exactly and since I don't eat cobbler the wife says the apples came out soft and great with the perfect amount of cinnamon, (which I did use a little extra of because I know her so well) and her only complaint was that the bottom crust was a little soft but I contribute that to our "great" oven. All in all a great cobbler recipe that I can't wait to serve at a family get together.

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    Nutritional Facts for Apple Cobbler

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 327.3
     
    Calories from Fat 82
    25%
    Total Fat 9.1 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 56.4 mg
    18%
    Sodium 214.2 mg
    8%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 2.9 g
    11%
    Sugars 28.1 g
    112%
    Protein 4.8 g
    9%

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