Prep 30 mins
Cook 1 hr 15 mins
I looked for the origin of the word cobbler as a food and found that it's really unknown how this dish came to be named. The closest I found to this recipe was English Cobs, apples rolled in dough & baked. How this happened to be in my State Fair of Texas cookbook is anyone's guess.
- 2 1⁄2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄3 cup shortening
- 1 egg, beaten
- 3⁄4 cup evaporated milk
- 2 cups sugar
- 2 cups water
- 2 cups apples, peeled, cored & finely chopped
- 1 teaspoon cinnamon
- 1⁄2 cup butter
Creamy Cinnamon Syrup
- 1 cup light corn syrup
- 2 cups sugar
- 1⁄2 cup water
- 2 teaspoons cinnamon
- 1 cup evaporated milk
- Preheat oven to 350ºF.
- Combine flour, 1 tablespoon sugar, baking powder and salt. Cut in shortening till well mixed.
- Stir together beaten egg & 3/4 cup milk then add to flour mixture. Stir till dough comes together. Chill while preparing apples & syrup.
- Combine sugar & water in a saucepan. Heat till sugar is melted & it gets syrupy. Set aside.
- Roll chilled dough into a 1/4 inch thick rectangle.
- Distribute apples evenly over dough. Sprinkle 1 teaspoon cinnamon over apples.
- Starting at the long side, roll like a jelly roll; dampen edges to seal roll & slice into 1/2 inch pieces.
- Melt butter in a 9 X 13 inch baking pan. Place apple rolls in the melted butter. Pour the sugar syrup over slices & bake for 1 hour.
- Serve with warm cinnamon syrup.
- Creamy Cinnamon Syrup.
- In a medium saucepan, combine all ingredients except milk. Bring to a full boil & cook 2 minutes. Cool 5 minutes then stir in milk.
- Drizzle over warm cobbler.