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Cobbler Recipe

Winter dried Apple Cobbler

3 cups water

1-1/2 cups sugar

1/4 lemon juice

1/2 cup butter or margarine, softened

1-2/3 cups Martha White Self-Rising Flour

1/2 cup milk

2 (6 oz.) packages dried apples

About 1Tbsp. milk and 2 Tbsp. sugar for topping

Heat oven to 350 degrees. Grease a 9x13-inch baking pan

or dish. In medium saucepan, combine water and sugar; heat

over medium heat until sugar dissolves. Remove from heat, add

lemon juice; set aside. In large mixing bowl, cut butter into flour

with pastry blender or two knives until mixture resembles coarse

crumbs. Add milk; stir with a fork just until mixture leaves sides of

bowl. Turn into floured surface; knead gently until smooth. Roll out in

to a 12x12-inch square. Cut dough into eight strips; place three

strips lengthwise in bottom of baking pan. Sprinkle apples evenly

over dough. Place remaining strips of dough lengthwise over

apples. Pour sugar mixture carefully between strips of dough.

Brush dough with milk and sprinkle with sugar. Bake for 40 to 45

minutes or until golden brown. 10 to 12 servings.

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