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Preheat oven to 375 degrees F and have ready a 9 x 13-inch casserole or bake pan.
Core and peel apples and chop into inch chunks. Toss well with remaining filling ingredients and place in the casserole.
Place flour, sugar, baking powder, cinnamon and salt into a large bowl and toss well with a fork. Use the fork or a pastry blender to mix in the butter until only small pieces of the butter remain. Beat the egg in a small bowl and mix into the other ingredients using the fork to distribute well.
Spoon topping evenly over the filling and bake for about 50 minutes until the top is golden brown and the filling bubbles up around the edges.
Let stand until cooled to warm room temperature before serving.
Use Granny Smith apples in the cobbler if you want the pieces to remain separate and distinct; use Macintosh or Gala if you want them a bit softer. Or make a combination of different types of apple for the most interesting flavor.
The topping may be made in a food processor by pulsing all ingredients except the egg until the butter is in small pieces, then quickly pulse in the egg.
The cobbler instructions and topping may be used with any fruit you prefer – peaches or pears are especially good in this.