Apple Cobbler Recipe

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Apple Cobbler

Apple Cobbler

Apple Cobbler with a streusel mixture and cream cheese filling


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup butter
  • Cream Cheese Filling
  • 8 ounces cream cheese
  • 1 eggs
  • 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • Apple Filling
  • Apples (peeled and cut into wedges) 4 LBS.
  • Sugar 4 oz.
  • Brown Sugar 12 oz.
  • Nutmeg 1/2 t
  • Flour 1/2 cup
  • Pie Dough
  • 3 1/4 cup All-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 2 stick cold unsalted butter, cut into 1/4-inch pieces
  • 4 tablespoons solid vegetable shortening
  • 6 tablespoons ice wate


    Apple Cobbler
  1. Preheat oven to 300 degrees.
  2. Spray the inside of a 9 by 13 by 2 inch glass or ceramic baking dish with a non-stick coating.
  3. Roll out pie dough on a lightly floured surface and line the baking dish with dough (as for an apple pie).
  4. Place cooled apple filling into dish.
  5. Top apples with cream cheese mixture and swirl into apples slightly.
  6. Spread streusel mixture evenly over top of apple/cream cheese mixture.
  7. Bake in center of oven for 1 hour and 15 minutes.
  8. Serve with vanilla ice cream.
  9. Streusel
  10. Combine all ingredients in a mixing bowl
  11. Cream Cheese Filling
  12. Combine all ingredients in a mixing bowl and mix until smooth.
  13. Apple Filling
  14. Sift dry ingredients together.
  15. Put apples into small saucepot and cook over medium heat for 2-3 minutes.
  16. Add dry ingredients and continue to cook until apples are soft and ingredients are thoroughly mixed.
  17. Remove apples from heat and chill thoroughly.
  18. Pie Dough
  19. Sift the flour, sugar, and salt into a large bowl.
  20. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
  21. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
  22. Add more water as needed to make a smooth dough, being careful not to over mix.
  23. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

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