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White Lily

Autumn Apple Cobbler


40 min


45 min


12 servings


FILLING 3 tbsps. butter
12 medium size tart apples CRUST
3 tbsps. raisins 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
1 tsp. grated fresh orange peel 1/8 tsp. salt
1 cup sugar 1/2 cup Crisco® All-Vegetable Shortening
3 tbsps. White Lily® Enriched Bleached All Purpose Flour OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
1/2 tsp. ground cinnamon 4 tbsps. milk divided
1/4 tsp. ground nutmeg 1 tbsp. sugar
1/4 tsp. ground ginger Vanilla ice cream, or favorite flavor
1/4 tsp. salt


  1. 1.
    HEAT oven to 400ºF. Peel, core and thinly slice apples. Place in large bowl; add raisins and orange peel. Combine 1 cup sugar, 3 tablespoons flour, cinnamon, nutmeg, ginger and 1/4 teaspoon salt in medium bowl; sprinkle over fruit. Mix well.

  2. 2.
    SPOON apple mixture into ungreased 2-quart oblong baking dish; dot with butter.

  3. 3.
    COMBINE 1 1/2 cups flour and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 3 tablespoons milk; toss with fork just to moisten. Form into a ball.

  4. 4.
    ROLL pastry on lightly floured surface to 13 x 9-inch rectangle. Place over apples; flute edges. Brush with 1 tablespoon milk; cut slits to vent steam. Sprinkle with 1 tablespoon sugar.

  5. 5.
    BAKE 40 to 45 minutes. Serve warm with ice cream.