An all-time, any time favorite, this swirled cobbler is moist and juicy, yet flaky on top.
- l/2 cup (l stick) butter or margerine
- 2 cups sugar
- 2 cups water
- 1 l/2 cups sifted Martha White Self-Rising Flour
- 1/2 cup shortening
- l/2 cup milk
- 2 cups finely chopped apples
- 1 teaspoon cinnamon
- Heat oven to 350 degrees.
- Melt the butter in a 13x9x2-inch baking dish or sheet cake pan.
- In a saucepan, heat sugar and water until sugar melts.
- Cut shortening into flour until particles are like fine crumbs.
- Add milk and stir with a fork only until dough leaves the side of the bowl.
- Turn out into lightly floured board or pastry cloth and knead just until smooth.
- Roll dough out into a large rectangle about l/4-inch thick.
- Sprinkle cinnamon over apples; then sprinkle apples evenly over the dough.
- Roll up dough like a jelly roll.
- Dampen the edge of the dough with a little water and seal.
- Slice dough into about 16 slices, 1/2 inch thick.
- Place in pan with melted butter.
- Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.)
- Bake for 55 -60 minutes.
Makes 8 servings. This cobbler may be made with other fresh, frozen, or canned fruits, such as blackberries, cherries, or peaches.
If packed in liquid, drain the fruit and substitute for part of the sugar syrup.
Always use 2 cups of liquid.