Apple Dumpling Cobbler

This is different from most apple dumplings, and delicious! Chopped apples are rolled up in a thin biscuit-type dough, sliced, and baked in syrup. When done, the syrup is absorbed and the top is crisp and sweet. The recipe came from a pamphlet from Martha White Flour Company. If you use all purpose flour, add 1 3/4 teaspoon baking powder and 1/2 teaspoon salt.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pan

Ingredients

• 1⁄2 cup butter
• 2  cups sugar
• 2  cups water
• 1 1⁄2 cups self rising flour
• 1⁄2 cup shortening
• 1⁄3 cup milk
• 2  cups  finely chopped apples
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
2. In a saucepan, heat sugar and water until sugar melts; set aside.
3. Cut shortening into flour until particles are like fine crumbs. Add milk, and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth, knead just until smooth.
4. Roll dough out into a large rectangle about 1/4 inch thick.
5. Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and pinch to seal.
6. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter.
7. Pour sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it.
8. Bake for 1 hour.
9. Makes 8 servings.