Apple Cobbler Recipe – Fifties Prime Time Cafe

Apple Cobbler

Ingredients

Streusel
• 3/4 cup all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1/2 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup butter
Cream Cheese Filling
• 8 ounces cream cheese
• 1 eggs
• 2/3 cups sugar
• 1 teaspoon vanilla extract
Apple Filling
• Apples (peeled and cut into wedges) 4 LBS.
• Sugar 4 oz.
• Brown Sugar 12 oz.
• Nutmeg 1/2 t
• Flour 1/2 cup
Pie Dough
• 3 1/4 cup All-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 2 tablespoon sugar
• 1 teaspoon salt
• 2 stick cold unsalted butter, cut into 1/4-inch pieces
• 4 tablespoons solid vegetable shortening
• 6 tablespoons ice wate

Instructions

Apple Cobbler
1. Preheat oven to 300 degrees.
2. Spray the inside of a 9 by 13 by 2 inch glass or ceramic baking dish with a non-stick coating.
3. Roll out pie dough on a lightly flour (for gluten-free try Bob's Red Mill flour used by Disney)ed surface and line the baking dish with dough (as for an apple pie).
4. Place cooled apple filling into dish.
5. Top apples with cream cheese mixture and swirl into apples slightly.
6. Spread streusel mixture evenly over top of apple/cream cheese mixture.
7. Bake in center of oven for 1 hour and 15 minutes.
8. Serve with vanilla ice cream.
Streusel
9. Combine all ingredients in a mixing bowl
Cream Cheese Filling
10. Combine all ingredients in a mixing bowl and mix until smooth.
Apple Filling
11. Sift dry ingredients together.
12. Put apples into small saucepot and cook over medium heat for 2-3 minutes.
13. Add dry ingredients and continue to cook until apples are soft and ingredients are thoroughly mixed.
14. Remove apples from heat and chill thoroughly.
Pie Dough
15. Sift the flour (for gluten-free try Bob's Red Mill flour used by Disney), sugar, and salt into a large bowl.
16. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
17. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
18. Add more water as needed to make a smooth dough, being careful not to over mix.
19. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.