French Apple Cobbler

Another recipe from the old McCalls cookbook. Don't know why this is called French apple cobbler as cobblers are not usual in French cuisine. Without a doubt, the best apple cobbler recipe I've ever made.

Daughter Nicole once made this for a Thanksgiving potluck. She had to wait until the turkey was finished before she could bake the cobbler. When she went to put the the dish in the oven, the cobbler had been eaten...raw...and every bit was gone. Now with the recipe online, she will have it wherever she may be in the world.

French Apple Cobbler

Filling:

5 cups of peeled, sliced apples (Golden Delicious apples are the best choice)
3/4 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
1/4 cup water
1 tbsp soft butter (to dot top of apples once in baking dish)

Batter (for topping):

1/2 cup sifted all purpose flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking powder
2 tbsp soft butter
1 egg, slightly beaten


Preheat over to 375*.

Make filling:

In medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and 1/4 cup water.
Put into baking dish*. Dot tops of apples with tbsps soft butter.

*I usually use a round 1 quart or 1 and 1/2 quart casserole.


Make batter:

In medium bowl, combine all batter ingredients; beat with wooden spoon until smooth. Drop batter in 9 portions on the apples, spacing evenly. Batter will spread during baking.


Bake 35 to 40 minutes or until apples are fork tender and crust is golden-brown.
Serve warm or cold. Wonderful with a scoop of vanilla ice cream or a dollop of cream...or simply plain.