Nothing says FALL like a batch of apple dumpling cobbler and a big glass of apple cider to go with it. The smell alone is enough to make me weak in the knees. Making this cobbler is a staple on our fall bucket list every year. On a cool fall night after a hearty dinner this is the perfect dessert. My favorite part is the cobbler-like crust which absorbs the cinnamon and nutmeg syrup.
Lately I have been doing most of my grocery shopping at our Super Target since it is the closest to our house. They have had a really good selection of apples at the front of the produce section so I grabbed a bag of Macintosh. You want to use a good fresh baking apple for this recipe – jonamac, macintosh, honeycrisp or whatever your favorite is!
- 1 ½ cups sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup of butter
- 2 cups of water
For Crust Topping
- 2 ¼ cups of flour
- 2 teaspoons of baking powder
- 2/3 cup of shortening
- ½ cup of milk
- ½ teaspoon salt
For Apple Filling
- 6 small apples or 5 large apples (cored, peeled, sliced)
- 1/3 cup of sugar
- ¼ cinnamon
- ¼ nutmeg
- ¼ stick of butter – sliced
- Preheat the oven to 375 degrees and grease a 9x13 baking dish/pan.
- In a large bowl combine apple filling ingredients and toss to mix. Pour into the bottom of the baking dish. Top with slices of butter.
- In a medium saucepan make your syrup. Combine sugar, cinnamon, nutmeg and water. Bring to a boil and then reduce and allow to cook for five minutes. Remove the pan from the heat and stir in butter. Set aside.
- For the crust combine flour, baking powder and salt. Cut in shortening. Add milk all at once and stir just until the mixture is moist – do not over-mix. Form into a bowl and turn out onto a floured surface. Using a rolling pin roll out to fit over the top of your baking dish. Gently lay over the apples tucking and tearing to fit.
- Pour the syrup over the top of the crust. It will run down into the apples. Sprinkle the top with cinnamon if desired.
- Bake at 375 for 45 minutes.
Thank you to my mom for being such an awesome cook and passing this recipe down to me!
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