Best-Ever Apple Cobbler
1/2 cup (1 stick) butter
2 cups sugar
2 cups water
1/2 cup shortening
1 1/2 cups sifted self-rising flour
1/3 cup milk
1 teaspoon cinnamon
2 cups apples, finely chopped
Heat oven to 350 degrees. Melt butter in 9x13x2-inch baking pan. In a saucepan, heat sugar and water until sugar melts. Meanwhile, cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork only until dough leaves the side of the bowl. Turn out on floured board; knead until smooth. Roll dough into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples, then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge with a little water to seal. Slice dough into about 1/2-inch-thick slices. Place in pan of melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake 55-60 minutes.
Variation: This cobbler may be made with other fresh, frozen, or canned fruits such as blackberries, blueberries, cherries, or peaches. If packed in liquid, drain and substitute for part of sugar syrup. Always use 2 cups of liquid. An all-time favorite, this swirled cobbler is moist and juicy, yet flaky on top.
Contributed by Auburn Entertains (Alabama)
This and other Hall of Fame recipes can be found in: