Easy Pennsylvania Dutch Apple Cobbler Recipes

EASY PENNSYLVANIA DUTCH APPLE COBBLER

Steps:

• Preheat oven to 350°. In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with ice cream or heavy cream and sprinkle with cinnamon, if desired.

DUTCH OVEN APPLE COBBLER

Steps:

• Preheat oven to 350°. In a 6-qt. Dutch oven, combine apples, 3/4 cup sugar and 1/2 teaspoon cinnamon. In a bowl, whisk flour, brown sugar, remaining 1/4 cup sugar, baking powder, salt and remaining 1/4 teaspoon cinnamon; stir in eggs (mixture will be lumpy). Spoon over apples. Drizzle butter over batter (do not stir). Cover and bake until lightly browned and apples are tender, 45-50 minutes. Serve warm with ice cream, if desired.

PENNSYLVANIA DUTCH APPLE COBBLER WITH CREAM CHEESE RECIPE

Steps:

• Heat oven to 400° F. Peel and slice apples. Spread apples in 9-by-11-inch glass casserole. Sprinkle on sugar and cinnamon and bake while you prepare the rest of the cobbler. Mix ingredients for crunchy baked topping. For cobbler layer, soften butter and mix with sugar with electric mixer. Add eggs and mix. Add remaining ingredients in cobbler batter. Dollop over hot apples. Sprinkle with crunchy topping mixture. Bake about 30 to 40 minutes. Cobbler is done when cake part is brown and firm. Combine cream cheese topping ingredients and whip until light and fluffy. Top each serving of warm cobbler.