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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apple Cobbler Recipe

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This recipe for Apple Cobbler, by , is from The Quinlan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Quinlan

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:
5 cups, sliced, peeled firm tart apples (about 1 lbs)
cup white sugar
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. vanilla extract
tsp. cinnamon
tsp. salt
2 tbsp. butter

BATTER:
cup unsifted all-purpose flour
cup white sugar
tsp. baking powder
tsp. salt
2 tbsp. butter, softened
1 egg, slightly beaten

Directions:
Directions:
1. Make Filling: In medium bowl, combine all filling ingredients except butter. Add cup water. Mix well. Turn into an 8x8 baking dish. Dot with the butter.
2. Preheat oven to 375.
3. Make Batter: In medium bowl, combine all batter ingredients; beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly. Batter will spread during baking.
4. Bake 35-40 minutes or until apple is tender and crust is golden. Serve warm.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
I always made this for Robin Lapointe whenever we found overripe pears. This was an apple cobbler recipe so I entered the recipe as such, but I truthfully always substituted pears. You can also substitute blueberries, peaches or any combination of fruits that you like. If you really like the crust, then double the batter ingredients. Serve with good quality vanilla ice cream.

 

 

 

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