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Ingredientes
- 1 1/2 c. all-purpose flour
- 1 Tbsp. granulated sugar
- 1/2 tsp table salt
- 1/2 c. Crisco shortening (butter at room temperature may also be used)
- 5 Tbsp. water
- 2 1/2 lb lowfat sour cream
- 3 x Large eggs
- 3 c. sugar
- 2 Tbsp. vanilla
- 1 1/2 tsp salt
- 12 x Granny Smith apples peeled, cored (from an 88-count case)
- 1/2 lb butter
- 1/2 lb margarine
- 2 1/2 c. flour
- 1 c. brown sugar (preferably Dixie Crystals dark brown)
- 1 c. sugar
- 3 Tbsp. cinnamon
- 1/2 tsp salt
- 8 ounce walnuts coarsely minced
- 4 c. sugar
- 1 c. cinnamon
Direcciones
- For Dough: In a suitable container, combine flour, sugar and salt. Mix thoroughly. Cut in the shortening till mix resembles coarse crumbs. Sprinkle water, 1 Tbsp. at a time, over flour mix and toss lightly till mix holds together. Press mix together to create a ball. Let rest for 30 min.
- For Apple Cobbler Filling: Peel apples using a peeler or possibly a paring knife. Cut apples in half lengthwise (from top to bottom) and core out the center portion containing the seeds. Cut apples into quarter slices. Keep apples in water with a touch of lemon juice so which apples don't brown. When ready to use, remove from liquid and dry. Whisk lowfat sour cream and Large eggs in large bowl. Add in remaining dry ingredients and whisk till well blended. Add in sliced apples and reserve filling till ready to bake.
- For Apple Cobbler Topping: Cut butter and margarine into cubes. Pulse in food processor with flour till mix becomes crumbly. Don't over mix. Place flour mix in a container and add in remaining ingredients. Toss mix till ingredients are combined.
- For Cinnamon Sugar Mix: Measure and place in suitable container. Combine sugar and cinnamon till thoroughly mixed. Put in proper container. Label, date and store in cold, dry area.
- To Assemble: Place cobbler dough in full hotel pan, making sure the bottom is fully covered. Pour cobbler filling into hotel pan and distribute ingredients proportionately. Place hotel pan in 350 degree convection oven on low fan for 45 min. Remove hotel pan from convection oven and sprinkle cobbler topping proportionately over the filling. Return hotel pan into 350 degree convection oven for an additional 10 min. Remove and allow product to cold and set up prior to cutting.
- Note: Cut into 3-inch-by-5-inch portions per hotel pan.
- This recipe yields 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 12 servings | |
| Calories 1465 | |
| Calories from Fat 573 | 39% |
| Total Fat 65.38g | 82% |
| Saturated Fat 26.5g | 106% |
| Trans Fat 5.67g | |
| Cholesterol 142mg | 47% |
| Sodium 874mg | 36% |
| Potassium 499mg | 14% |
| Total Carbs 221.11g | 59% |
| Dietary Fiber 12.2g | 41% |
| Sugars 173.36g | 116% |
| Protein 10.24g | 16% |
